-- 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
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
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
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
-- Thaw corn in colander under cool running water 2-3 minutes; drain thoroughly and place in medium bowl.
-- Slice green onions; add to corn.
1. Stir in remaining ingredients; let stand 10 minutes for flavors to blend.
2. Stir and serve.
-- 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!