Enchilada Rice

 

  • 2 cups cooked      rice
  • 1 lb ground beef
  • 1 can pinto      beans, rinsed and drained
  • 1      can (10 ounce) enchilada sauce
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 cup shredded cheese
  • 1 cup frozen      corn
  1. In a large      skillet brown ground beef. Drain off any grease and return to pan.
  2. Stir in      remaining ingredients, except cheese, and cook on medium low until heated      through.
  3. Stir in cheese      and serve.
  4. Enjoy!
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One thought on “Enchilada Rice

  1. Pingback: April Menu Planning | Blessed Dragons Academy

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