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Taco Nacho Rice and Marinated Corn Salad
Recipes Taco Nacho Rice and Marinated Corn Salad
4 servings
25 minutes total
  • Prepare rice recipe through step 1 (5 minutes)
  • While meat browns, prepare corn salad and set aside (5 minutes)
  • Complete rice recipe and serve (15 minutes)
Taco Nacho Rice
Ingredients
  • 8 oz fresh prediced onions (1 ½ cups)
  • 1 ½ lb chuck ground beef
  • 1 tablespoon taco seasoning
  • 1 (5.4-oz) package taco-flavored rice and pasta blend
  • 1 ¾ cups water
  • 2 cups corn tortilla chips (about 5 oz)
  • 1 (8-oz) jar taco sauce
  • 1 ½ cups shredded Mexican-blend cheese
Steps
    1. Preheat large sauté pan on medium-high 2–3 minutes. Add onions, beef, and taco seasoning to pan; brown 5–7 minutes, stirring to crumble meat, until no pink remains and beef is 160°F.
    2. Stir in rice blend and water. Reduce heat to medium; cover and cook 7 minutes.
    3. Remove pan from heat; fluff rice with fork. Arrange chips over rice in pan. Drizzle taco sauce over chips; top with cheese. Cover and let stand 5 minutes to melt cheese; serve.
Marinated Corn Salad
Ingredients
  • 1 (16-oz) bag frozen whole kernel corn, thawed
  • 3–4 green onions, thinly sliced
  • 1 (15-oz) can black beans, drained and rinsed
  • 8 oz fresh prediced tomatoes (1 ½ cups)
  • ½ cup mojo marinade
  • 1 tablespoon honey
Prep
  • Thaw corn in colander under cool running water 2-3 minutes; drain thoroughly and place in medium bowl.
  • Slice green onions; add to corn.
Steps
    1. Thaw corn and drain thoroughly. Slice green onions; drain and rinse black beans.
    2. Combine in medium bowl: corn, onions, beans, tomatoes, marinade, and honey until blended. Set aside 10 minutes. Stir and serve.
Serving Suggestions
  • Complete your meal with flour tortillas, taco toppings (sour cream, black olives, shredded lettuce), and chocolate cake for dessert.
  • For extra spicy heat, stir in minced fresh jalapeño peppers to either the taco rice or the corn salad. Or both!
Taco Nacho Rice

Amount per ⅙ recipe serving: Calories 550, Total Fat 28g, Sat Fat 10g, Chol 95mg, Sodium 850mg, Total Carb 42g, Sugars 5g, Protein 31g, Calc 20%, Vitamin A 8%, Vitamin C 4%, Iron 15%

Marinated Corn Salad

Amount per ¼ recipe serving: Calories 150, Total Fat 1.5g, Sodium 400mg, Total Carb 32g, Fiber 2g, Sugars 6g, Protein 7g, Calc 4%, Vitamin A 10%, Vitamin C 20%, Iron 10%