From the library
Enchilada Rice
Add your favorite vegetables and any lean ground meat to create this easy dish.
Makes 6 portions7 steps
296
kcal · per 1/6 of recipe (219g)
19g
Protein
32g
Carbs
10g
Fat
Ingredients
- 1 pound 90% lean ground beef (or other ground meat)
- 1/2 cup onion (chopped, or 1 Tbsp onion powder)
- 1 can whole corn, low-sodium (15.2 ounce, or any low-sodium canned vegetable, drained)
- 4 tablespoons taco seasoning mix (dry, or dry enchilada sauce)
- 2 cups brown rice, cooked
- 1/2 cup cheese (grated)
- mushrooms, olives or any favorite vegetable (1/2 cup sliced, optional)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Cook meat and onion until onion juices are clear.
- Drain juice and fat from cooked meat and onions.
- Add corn, taco seasoning, and rice.
- Simmer for 10 minutes.
- Add grated cheese to top; cover and let set for 5 minutes.
- Refrigerate leftovers within 2 hours.
USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food · public domain
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