Thursday, February 3, 2011

Cinco De Mayo Skillet

Edited February 12th.

This recipe come from the Beverly Mills and Alicia Ross from the cookbook Cheap, Fast, Good! It was very easy, quick and, cheap!

Salt for cooking rice
1 c. long-grain rice
1 lb. hamburger
1 pkg. Taco Seasoning
1 large onion, chopped
2 cloves fresh garlic
2 cans (14 oz. each) Mexican-style stewed tomatoes
Juice of 1 lime
1 can (15 oz.) black beans, rinsed and drained
1 large ripe tomato, chopped
Shredded lettuce, shredded
3/4 c. shredded Mexican-blend or Cheddar cheese
Sour cream, optional

Bring 2 cups lightly salted water to a boil in a covered medium-size saucepan. Add the rice, stir, and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 minutes.

Brown hamburger with onion in a 12-inch skillet. Drain. Return hamburger and onion mixture back to skillet. Add taco seasoning and cook according to pkg. directions.

Meanwhile, make a Mexican tomato sauce by peeling the garlic cloves. Turn a blender to high and drop the garlic cloves through the hole in the lid. Process until finely chopped. Turn off the motor and add the tomatoes with their juice and the lime juice. Cover and pulse to finely chop the tomatoes. Add about half of the tomato sauce to the hamburger mixture; stir well and simmer 10 minutes. Add the cooked rice to the skillet and stir well.

For each serving, top 1 c. of the hamburger mixture with 2 T. of the cheese, 1/2 c. of the lettuce, 1/3 c. of the diced tomato, 3 T. of the reserved tomato sauce and sour cream.

We ate this with tortilla chips. My husband loved it which surprised me since he is not a fan of black beans.


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