Santa Fe Supper Recipe

3 1 2
Santa Fe Supper Recipe
Santa Fe Supper Recipe photo by Taste of Home
Publisher Photo

Santa Fe Supper Recipe

Read Reviews
3 1 2
Publisher Photo
This zesty skillet meal is a great way to bring a little variety to your dinnertime lineup. Green chilies spice up the rice, while salsa, zucchini, onion and cheddar cheese dress up the ground beef mixture.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup uncooked long grain rice
  • 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 salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the zucchini, onion, 1 cup salsa, salt and pepper; cook until vegetables are crisp-tender.
Add pepper Jack cheese and chilies to the rice. Sprinkle cheddar cheese over beef mixture; serve with rice and remaining salsa. Yield: 4 servings.
Originally published as Santa Fe Supper in Quick Cooking January/February 2002, p31

  • 1 cup uncooked long grain rice
  • 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 salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the zucchini, onion, 1 cup salsa, salt and pepper; cook until vegetables are crisp-tender.
  2. Add pepper Jack cheese and chilies to the rice. Sprinkle cheddar cheese over beef mixture; serve with rice and remaining salsa. Yield: 4 servings.
Originally published as Santa Fe Supper in Quick Cooking January/February 2002, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSanta Fe Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
momof4band1g User ID: 2226473 130558
Reviewed Jul. 1, 2011

"I've made this many times over the past few years. It's quick, tasty, easy, and hearty. Sometimes I leave the rice plain. It's yummy either way!"

Loading Image