Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/4379/
Santa Fe Supper
Yield: 4 servings
Ingredients
| 1 |
cup |
uncooked long grain rice, prepared according to package directions
|
|
|
| 1 |
pound |
ground beef
|
|
|
| 2 |
|
small zucchini, cut into 1/4- inch slices
|
|
|
| 1 |
|
large onion, halved and sliced
|
|
|
| 1 1/2 |
cups |
chunky salsa, divided
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 1 |
cup |
(4 ounces) shredded pepper Jack cheese
|
|
|
| 1 |
can |
(4 ounces) chopped green chilies, drained
|
|
|
| 1 |
cup |
(4 ounces) shredded cheddar cheese
|
|
|
Directions:
Prepare rice and set aside.
In a large skillet, cook ground beef over medium heat until no longer pink; drain fat.
Stir in the zucchini, onion, 1 cup salsa, pepper and salt; cook until vegetables are crisp-tender. Add pepper Jack cheese and chilies to the rice; stir.
Sprinkle cheddar cheese over beef mixture; serve with long-grain rice and remaining salsa.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/4379/