Enchilada Rice

30 min · Serves 6

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 lb90% lean ground beef
• ½ cupchopped onion
• 1 canlow-sodium whole corn
• 59.1 mltaco seasoning mix
• 2 cupscooked brown rice
• ½ cupgrated cheese
• ½ cupmushrooms or olives (optional)

How to cook it

1. Sauté the ground meat and onion in a pan until the onion is translucent.
2. Remove any excess fat and liquid from the pan.
3. Stir in the corn, taco seasoning, and cooked rice.
4. Let the mixture simmer for 10 minutes.
5. Sprinkle the cheese over the top, cover the pan, and let it sit for 5 minutes to melt.
6. Store any leftovers in the refrigerator within 2 hours.

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