Ingredients

• 8 oz fresh prediced onions (1 ½ cups)
• 1 ½ lb chuck ground beef
• 1 tablespoon taco seasoning
• 1 (5.4-oz) package taco-flavored rice and pasta blend
• 1 ¾ cups water
• 2 cups corn tortilla chips (about 5 oz)
• 1 (8-oz) jar taco sauce
• 1 ½ cups shredded Mexican-blend cheese

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Add onions, beef, and taco seasoning to pan; brown 5–7 minutes, stirring to crumble meat, until no pink remains and beef is 160°F.
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.

Ingredients

• 1 (16-oz) bag frozen whole kernel corn, thawed
• 3–4 green onions, thinly sliced
• 1 (15-oz) can black beans, drained and rinsed
• 8 oz fresh prediced tomatoes (1 ½ cups)
• ½ 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. Thaw corn and drain thoroughly. Slice green onions; drain and rinse black beans.
2. Combine in medium bowl: corn, onions, beans, tomatoes, marinade, and honey until blended. Set aside 10 minutes. Stir and serve.