Wednesday, February 3, 2010

Mexican Haystacks, Green Salad, Corn

1 c white rice
1/2 lb ground beef
1 can crushed tomatoes
1 small can tomato sauce (8 oz?)
1 can black beans, rinsed and drained
1/2 - 1 pkg taco seasoning
garlic powder, cumin, chili powder to taste
toppings (green onions, bell peppers, shredded cheese, salsa, tortilla chips, chopped tomatoes, avocado, etc)

green salad

frozen corn

Cook rice according to package directions.

In a large skillet, brown ground beef. Add crushed tomatoes, tomato sauce, beans, and taco seasonings (start with 1/2 pkg taco seasoning, slowly add more to taste). Simmer on low for 10 minutes, adding dashes of garlic powder, cumin, and chili powder to taste.

Meanwhile, prepare all the desired toppings.

Microwave the corn in a serving bowl.

Serve tomato sauce over rice and top with toppings. Serve with green salad and corn on the side.

*The Mexican haystacks idea came from some friends we met in college. I can't actually remember who it was, though! If it was you, let me know.

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