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Taco Platter

“We love Southwest-flavored foods and this fun recipe is a favorite,” writes June Barrus from Springville, Utah. “If you like it hotter, just add some chili powder and cumin.”

2 ServingsPrep/Total Time: 30 min.

Ingredients

1/4 cup uncooked long grain rice
1/4 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/4 cup chopped onion
1 garlic clove, minced
3/4 cup canned Mexican diced tomatoes, undrained
2 teaspoons tomato paste
3/4 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
1 package (1 ounce) corn chips
1/4 cup shredded cheddar cheese
1/2 cup shredded lettuce
1 medium tomato, diced
2 tablespoons sliced ripe olives
2 tablespoons salsa

Directions

Cook rice according to package directions. Meanwhile, in a small
skillet, cook the beef, onion and garlic over medium heat until meat
is no longer pink; drain.
Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover
and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes
longer or until heated through.
Arrange the corn chips on two serving plates. Top with rice, meat

2 of 2

Taco Platter (continued)

Directions (continued)

mixture, cheese, lettuce, tomato, olives and salsa. Yield: 2
servings.

Nutrition Facts: 1 serving (prepared with reduced-fat cheese) equals 464 calories, 15 g fat (5 g saturated fat), 38 mg cholesterol, 1,139 mg sodium, 57 g carbohydrate, 9 g fiber, 24 g protein.