Enchilada Rice
Add your favorite vegetables and any lean ground meat to create this easy dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (219g)
296
Calories
19g
Protein
32g
Carbs
10g
Fat
3g
Fiber
5g
Sugar
524mg
Sodium
Saturated Fat 4 g · Cholesterol 53 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
90% lean ground beef
1 pound · or other ground meat
onion
1/2 cup · chopped, or 1 Tbsp onion powder
whole corn, low-sodium
1 can · 15.2 ounce, or any low-sodium canned vegetable, drained
taco seasoning mix
4 tablespoons · dry, or dry enchilada sauce
brown rice, cooked
2 cups
cheese
1/2 cup · grated
mushrooms, olives or any favorite vegetable
1/2 cup sliced, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Cook meat and onion until onion juices are clear.
- 3
Drain juice and fat from cooked meat and onions.
- 4
Add corn, taco seasoning, and rice.
- 5
Simmer for 10 minutes.
- 6
Add grated cheese to top; cover and let set for 5 minutes.
- 7
Refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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