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Publix Simple Meals

Taco Nacho Rice and Marinated Corn Salad

Servings:
Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence


-- Prepare rice recipe through step 1 - 5 minutes

-- While meat browns, prepare corn salad and set aside - 5 minutes

-- Complete rice recipe and serve - 15 minutes


Taco Nacho Rice

Ingredients

8 oz fresh pre-diced onions (1 1/2 cups)

1 1/2 lb chuck ground beef

1 tablespoon taco seasoning

1 (5.4-oz) package taco-flavored rice and pasta blend

1 3/4 cups water

2 cups corn tortilla chips (about 5 oz)

1 (8-oz) jar taco sauce

1 1/2 cups shredded Mexican-blend cheese

Steps


1. Preheat large sauté pan on medium-high 2-3 minutes. Place onions, ground beef, and taco seasoning in pan; brown 5-7 minutes, stirring to crumble meat, or no pink remains.

2. Stir in rice blend and water. Reduce heat to medium; cover and cook 7 minutes.

3. Remove pan from heat; fluff rice with fork. Arrange chips over rice in pan. Drizzle taco sauce over chips; top with cheese. Cover and let stand 5 minutes to melt cheese; serve. (Makes 6 servings.)


Marinated Corn Salad

Ingredients

1 (16-oz) package frozen whole kernel corn

3-4 green onions, thinly sliced

1 (15-oz) can black beans (drained and rinsed)

8 oz fresh pre-diced tomatoes (1 1/2 cups)

1/2 cup mojo marinade

1 tablespoon honey

Prep


-- Thaw corn in colander under cool running water 2-3 minutes; drain thoroughly and place in medium bowl.

-- Slice green onions; add to corn.


Steps


1. Stir in remaining ingredients; let stand 10 minutes for flavors to blend.

2. Stir and serve.


Aprons Advice


-- Complete your meal with flour tortillas, taco toppings (sour cream, black olives, shredded lettuce), and chocolate cake for dessert.

-- For extra spicy heat, stir in minced fresh jalapeño peppers to either the taco rice or the corn salad. Or both!


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Taco Nacho Rice

CALORIES (per 1/6 recipe) 550kcal; FAT 27g; CHOL 90mg; SODIUM 980mg; CARB 43g; FIBER 2g; PROTEIN 31g; VIT A 8%; VIT C 4%; CALC 25%; IRON 20%

Marinated Corn Salad

CALORIES (per 1/4 recipe) 240kcal; FAT 2g; CHOL 0mg; SODIUM 600mg; CARB 50g; FIBER 10g; PROTEIN 10g; VIT A 15%; VIT C 45%; CALC 8%; IRON 20%