Ingredients:
1 lb lean ground beef
1 medium onions, chopped
1 cup water
1 cup salsa
1 cup Mexican-style corn
2 (14 1/2 ounce) cans diced tomatoes in puree
1 1/2 cups quick-cooking rice
1 (8 1/4 ounce) cans peas, drained
Directions:
Brown beef and onion in a large skillet until no longer pink, drain.
Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
Cover and remove from heat; let stand 5 minutes. Serve.
Servings: 6-8
Time preparation: 5 min.
Time total: 20 min.