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Categories:
green peppers kidney beans corn Cheddar cheese vegetable oil onions salsa rice shredded lettuce tortilla chips sour cream
Viewed: 13 - Published at: 5 years agoIngredients
- 2 medium green peppers, julienned
- 2 (15 oz.) cans kidney beans, drained and rinsed
- 2 (11 oz.) cans Mexican style corn, drained
- 1 1/2 c. shredded Cheddar cheese
- 1 tsp. vegetable oil
- 2 medium onions, sliced
- 1 (16 oz.) jar salsa
- 3 c. cooked rice
- 1 head shredded lettuce
- 1 (10 1/2 oz.) bag tortilla chips
- sour cream for garnish
Method
- Heat oil in large skillet over medium-high heat.
- Add green peppers and onions.
- Cook until tender-crisp.
- Add salsa, beans, corn and rice.
- Cook until thoroughly heated.
- For each serving, place 1 cup lettuce on serving plate.
- Surround lettuce with tortilla chips.
- Top with warm vegetable mixture.
- Sprinkle 1/4 cup cheese evenly on top of each serving.
- Garnish with sour cream. Yields 6 servings.
