Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/4379/
Santa Fe Supper
Yield: 4 servings
Ingredients
| 1 | cup | uncooked long grain rice, prepared according to package directions | |
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| 1 | pound | ground beef | |
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| 2 | small zucchini, cut into 1/4- inch slices | ||
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| 1 | large onion, halved and sliced | ||
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| 1 1/2 | cups | chunky salsa, divided | |
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| 1/4 | teaspoon | pepper | |
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| 1/8 | teaspoon | salt | |
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| 1 | cup | (4 ounces) shredded pepper Jack cheese | |
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| 1 | can | (4 ounces) chopped green chilies, drained | |
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| 1 | cup | (4 ounces) shredded cheddar cheese | |
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Directions:
Prepare rice and set aside.
In a large skillet, cook ground beef over medium heat until no longer pink; drain fat.
Stir in the zucchini, onion, 1 cup salsa, pepper and salt; cook until vegetables are crisp-tender. Add pepper Jack cheese and chilies to the rice; stir.
Sprinkle cheddar cheese over beef mixture; serve with long-grain rice and remaining salsa.
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/4379/
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