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.