Ingredients

• 1 lb ground beef chuck
• 1 cup long grain white rice
• 2 cups water
• 1 (16-oz) jar mild salsa
• 1 (15-oz) can black beans in seasoned sauce (undrained)
• 1 ½ cups shredded Mexican-blend cheese

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place ground beef in pan; brown 5–7 minutes, stirring to crumble meat, and until no pink remains.
2. Drain ground beef and return to pan; stir in rice and water. Bring mixture to a boil. Reduce heat to low and cover; cook 10 minutes.
3. Stir in salsa and beans; cover and cook 8 minutes or until rice is tender. Sprinkle with cheese; cover and cook 3 more minutes or until cheese melts. Serve. (Makes 6 servings.)

Ingredients

• 1 (10.8-oz) bag frozen southwestern corn
• 1 pint grape tomatoes, halved
• 1 tablespoon cilantro, finely chopped
• ½ lemon, for juice
• ¼ cup Italian salad dressing
• 1 tablespoon green pepper sauce

Prep

• Microwave corn on HIGH for 1–1 ½ minutes to thaw.
• Halve tomatoes and chop cilantro; place both in salad bowl.

Steps

1. Squeeze juice of one-half lemon (1 tablespoon) over tomatoes.
2. Stir in remaining ingredients. Let stand 5 minutes for flavors to blend. Serve.