1 cup water
1 cup instant rice
1 cup shredded lettuce
8 frozen beef and cheese taquitos
1 (10-ounce) can mild enchilada sauce
1 cup shredded Mexican-blend cheese
1. Coat 8-inch square microwave-safe dish with cooking spray. Add water; microwave on HIGH 2–3 minutes or until boiling. Stir rice into boiling water.
CALORIES (per 1/4 recipe) 466kcal; FAT 23g; CHOL 48mg; SODIUM 922mg; CARB 48g; FIBER <1g; PROTEIN 16g; VIT A 17%; VIT C 10%; CALC 24%; IRON 15%
1 (16-ounce) can pinto beans (drained)
1 (4.5-ounce) can chopped green chiles
1/2 teaspoon ground cumin
1/2 cup shredded Mexican-blend cheese
1. Preheat large sauté pan on medium-low 2–3 minutes. Coat pan with cooking spray.
CALORIES (per 1/4 recipe) 152kcal; FAT 4g; CHOL 13mg; SODIUM 553mg; CARB 18g; FIBER 6g; PROTEIN 8g; VIT A 5%; VIT C 12%; CALC 22%; IRON 10%
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Utensils & Cookware
Recipe Version beef0029