 Mexicali Patties & Rice Skillet
Makes 4 servings
|
|
|
|
Ingredients
|
|
1
|
pound lean ground beef or ground turkey
|
|
3/4
|
cup salsa, divided
|
|
1/4
|
cup crushed tortilla or corn chips
|
|
1-1/2
|
teaspoons Mexican seasoning*
|
|
1
|
(6.8-ounce) package RICE-A-RONI® Beef Flavor
|
|
2
|
tablespoons margarine or butter
|
|
1
|
(11-ounce) can Mexican-style corn or sweet corn, drained
|
|
1
|
cup (4 ounces) shredded Cheddar cheese
|
|
*1 teaspoon chili powder and 1/2 teaspoon garlic salt can be substituted.
|
|
|
|
|
|
|
|
Prep Time
|
10 minutes
|
|
Cook Time
|
35 minutes
|
|
|
|
|
|
|
1. In medium bowl, lightly mix ground beef, 1/4 cup salsa, tortilla chips and Mexican seasoning. Shape to form 4 patties about 1/2 inch thick. In large skillet over medium-high heat, cook patties 3 minutes. Reduce heat to medium; turn patties over and cook 3 minutes. Transfer patties to plate; set aside.
|
|
2. In same skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
|
|
3. Slowly stir in 2-1/4 cups water, 1/4 cup salsa, corn and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 8 minutes.
|
|
4. Arrange reserved patties over rice. Cover; simmer 10 to 12 minutes or until rice is tender and patties are no longer pink in center. Spoon remaining 1/4 cup salsa over patties; top with cheese. Cover; let stand until cheese is melted.
|
|
|
|
© The Golden Grain Company®
|
|
|
Nutrients per Serving
|
|
Calories
|
731
|
|
Total Fat
|
41 g
|
|
Cholesterol
|
115 mg
|
|
Carbohydrate
|
57 g
|
|
Protein
|
34 g
|
|
Sodium
|
1998 mg
|
|
|
|
|
|
Printed
from fbnr.com
|
|
