Cheesy Mexican Skillet
- 1 lb lean ground beef
1 cup chopped onion
1 can (4 oz) sliced mushrooms, drained
1½ tsp garlic powder
1 tsp chili powder
½ tsp each: salt and ground black pepper
1/3 cup sour cream
½ cup chunky medium salsa
2 pkgs (10 oz ea) frozen cream style corn, thawed
4 cups cooked wild rice
2 cups shredded Mexican cheese, divided
In a large skillet, brown beef, onion and mushrooms. Add garlic powder, chili powder, salt and pepper. Stir in sour cream, salsa, corn, wild rice and 1 cup cheese; heat through. Melt remaining cheese on top.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council