Thursday, April 29, 2010

Mexican Beef & Rice

"... but He said to them 'Go home to your people and report to them what great things the Lord has done for you, and how He had mercy on you.' " Mark 5:19

This recipe was in southern living a few months ago. It is very yummy but also super quick to whip up, which is what I need these days! All of the ingredients together make it like a gourmet taco night at your house.

1.5 lbs. ground beef
1/2 C. chopped onion
1 (15.5 oz.) can black beans, drained and rinsed
1 C. salsa
2 T. chopped fresh cilantro
1 T. fresh lime juice
1 (8.5 oz) pouch ready-to-serve whole grain Sante Fe rice (Uncle Ben's)
Toppings: shredded cheddar, sour cream, guacamole

Cook beef and onion is a large skillet or pot. Drain grease and wipe out pan. Return beef to pan and add next 3 ingredients. Cook 4-5 minutes or until heated through. Prepare Sante Fe rice according to package. Stir into the beef mixture.

Tips: Go ahead and through a handful of cheese into the mixture. Don't measure the lime juice. Just squeeze a whole fresh lime in there. It is generally about a Tablespoon. I cooked it earlier in the day so I put it in a pyrex and heated it in the oven, covered with foil, that night. We didn't like the idea of eating this with just a fork, so we made burritos out of the mixture. Just buy the soft taco shells and let everyone doctor up their own. It is very filling. You can freeze the leftovers.

Serves 6-8
Southern Living, Feb. 2010

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