Ingredients
Mahatma Yellow Seasoned Rice-1 bag
Goya Black Beans-2 cans (15.5 oz.)
Yellow Corn frozen or caned (make it about the equivalent of the black beans)
Ground Beef-1/2 to 1 lb.
Shredded cheese (Mexican blend)- never can have enough
Tortillas or per-made tortilla chips (optional)-4 tortillas
Steak Seasoning-around 2 tlbs
Goya Adobo all purpose seasoning-around 1 tlbs
- First, get that rice going. Rice always takes the longest so best start it right away; just follow the directions on the back of the package.
- In a medium size pot, combine black beans and corn, (if canned corn, drain the can before adding) over medium heat, until boiling and/or not frozen anymore. After all is nice and pippin hot, take it off the burner and add some cheese, which I must say adds an amazing kick.
- Place the ground beef in a large skillet that has already been heated over medium heat. Start breaking away the ground beef with a spatula. Once the beef starts to turn brown, throw the seasoning in it. Make sure to add the correct amount seasoning according to how much meat you have. Add a little by a little. Cook until all the pink is gone, then drain the grease. Have a taste, and make sure it tastes awesome, if it needs a little more seasoning, go for it!
- In the mean time, if you want tortilla chips but happen to not have real chips, (like in our case) it is easy enough to make chips from flour tortillas. Preheat the oven to 400 degrees and take four tortillas and cut them into triangles like a normal chip. Spray the bottom of a cookie sheet with nonstick spray, place the cut up tortillas on the sheet, and then spray the tops of the tortillas with the nonstick spray. Place the pan in the oven for around five minutes, keep a eye on them because they will be done before you know it.
