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Suggest a better descriptionIn a large skillet, brown the ground beef and remove excess fat. Add the taco seasoning and 3/4 water and cook, stirring frequently, until most of the water is absorbed. Add the Spanish Rice mix, tomatoes, corn, and black beans. Stir well, cover and bring to a boil. Reduce heat and cook for 25 minutes. Turn off the heat, DON'T STIR (it cools it off too much). Top with a layer of crushed chips, then the cheese, Put the lid back on and let set for 5-10 minutes until the cheese is mostly melted.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 421 | ||
Calories from Fat: 56 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 59.7mg | 18 % | |
Sodium 13324.1mg | 459 % | |
Potassium 176.1mg | 5 % | |
Total Carbohydrate 92.5g | 27 % | |
Dietary Fiber 30.9g | 124 % | |
Sugars, other 61.6g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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