Short cut Mexican Meal

Lynn Socko


Fast...Easy...Delicious...what else can I say.

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★★★★★ 2 votes
30 Min


2 lb
ground beef
shakes of worcestershire sauce
1 tsp
cumin and granulated onion and black pepper
2 tsp
granulated garlic
1 Tbsp
chili powder
10 oz
can of rotel
10 oz
can enchilada sauce
1/2 c
1 c
instant brown rice
15 oz
can goya red beans, drained and rinsed
salt to taste


1Place ground beef, rotel and spices in large skillet cook till browned. Drain any liquid that is in skillet.

2Add enchilada sauce, water and rice. Simmer for 5 min. Remove from heat, cover and allow to sit for about 10 min. Taste to see if rice is tender. If not cook with lid on for a few more minutes, add a little water if too dry.

Step 3 Direction Photo

3Once rice is tender add beans. Make sure you drain and rinse beans first. Stir together and serve.
Serve with flour tortillas, cheese, salsa, sour cream, cilantro or tortilla chips, any of your favorite Mexican condiments.

About this Recipe

Course/Dish: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #cheesy, #Spanish