Beef Enchilada
1 pound ground beef
1 large onion, chopped
15-1/4 oz. can kidney beans, drained
13-3/4 oz. can ready-to-serve chicken broth
1 package taco mix
8 oz. can corn, drained
1-1/2 cups instant rice
1/2 cup sour cream
8 flour tortillas, steamed
Directions
In a large skillet, add the beef and the onion. Cook for 5 minutes or until the beef is brown. Add in the beans, chicken broth, taco mix and the corn. Bring to a full boil. Reduce heat. Let simmer for 5 minutes.
Add the rice and stir to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Add in the sour cream, mixing well. Serve with warm tortillas.
Makes 4 servings.