Mexican Beef
1/2 pound ground beef
4 scallions, thinly sliced or 1/2 cup chopped onion
8 oz. can tomato sauce
1/2 cup water
2 tablespoons sliced pitted ripe olives or stuffed green olives
1-1/2 teaspoons chili powder
3/4 cup instant rice
Tortilla chips
Directions
In a large skillet, cook the beef and the scallions until beef is brown. While cooking break up the beef into smaller pieces.
Add in the tomato sauce, water, olives and the chili powder. Bring to a full boil.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Serve with tortillas.
Note: This recipe can be doubled.
Makes 2 servings.