Ranch Beef Skillet Supper

From Woman's Day | October 7, 2003

  • Nutrition Facts
  • Yield 4
  • Amount Per Serving
  • Calories 694
  • Total Fat 33g
  • Saturated Fat 15g
  • Cholesterol 115mg
  • Sodium 1230mg
  • Total Carbohydrates 62g
  • Dietary Fiber 8g
  • Protein 36g

INGREDIENTS

    • 1 lb lean ground beef
    • 1 box (8 oz) seasoned rice & black beans
    • 1 can (14.5 oz) diced tomatoes with green chilies
    • 1 box (10 oz) frozen corn kernels
    • 1⁄2 cup packed cilantro
    • 1 cup (4 oz) shredded sharp Cheddar cheese

PREPARATION

    1. Cook beef in a large nonstick skillet over medium-high heat, breaking up clumps of meat with a spoon, 4 minutes or until beef is no longer pink.


    2. Stir in rice and beans, tomatoes, corn and 21⁄2 cups water. Bring to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed.


    3. Meanwhile chop cilantro. Sprinkle on servings along with the cheese.

Related Recipes: Entrees, Beef, Stew/Simmer, American, Fall, Spring, Summer, Winter


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