Quick Taco Casserole

Categories: Main dishes, Texmex, Casseroles, Beef
Yield: 5 Servings

1 lb Ground beef
1/2 c Chopped onion
1 1/2 c Uncooked quick-cooking rice
1 c Mild picante sauce
1/2 c Water
1 cn Whole tomatoes; undrained
--cut up
--14 1/2 or 16-ounces
11 oz Green Giant® Mexicorn® Whole
-Kernel Corn; Undrained
--With Red And Green Peppers
6 oz Tomato paste

In 12-inch skillet or Dutch oven, brown ground beef and onion; drain well.
Stir in remaining ingredients. Bring to a boil; boil 2 minutes, stirring
occasionally. Remove from heat. Cover; let stand 5 minutes.

5 (1-cup) servings.

NUTRITION INFORMATION PER SERVING: 1 CUP CALORIES 420, PROTEIN 21 g,
CARBOHYDRATE 51 g, DIETARY FIBER 6 g, FAT 15 g, POLYUNSATURATED FAT 1 g,
SATURATED FAT 6 g, CHOLESTEROL 55 mg, SODIUM 1380 mg, POTASSIUM
990 mg

PERCENT U.S. RDA: PROTEIN 30%, VITAMIN A 35%, VITAMIN C 80%, THIAMINE 20%,
RIBOFLAVIN 20%, NIACIN 40%, CALCIUM 6%, IRON 30%

DIETARY EXCHANGES: 3 Starch, 2 Medium-Fat Meat, 1 Fat

Recipe by: Pillsbury Classic Shortcut Suppers, 2/95

Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar
11, 1999

-----

----------