Ingredients
1 lb. ground beef
1 Tbsp. chili powder
1 cup fat-free reduced-sodium chicken broth
1 cup water
2 cups instant white rice, uncooked
1/2 cup CHEEZ WHIZ Cheese Dip
2 cups shredded lettuce
1 large tomato, chopped
1 lb. ground beef
1 Tbsp. chili powder
1 cup fat-free reduced-sodium chicken broth
1 cup water
2 cups instant white rice, uncooked
1/2 cup CHEEZ WHIZ Cheese Dip
2 cups shredded lettuce
1 large tomato, chopped
Substitutions we made:
1 packet of taco seasoning for chili powder
1 cup of shredded "mexican" cheese for Cheez Whiz
1 packet of taco seasoning for chili powder
1 cup of shredded "mexican" cheese for Cheez Whiz
Directions
BROWN meat in large skillet.
ADD tacfo seasoning, broth and water; stir. Bring to boil.
STIR in rice and cheese; cover. Simmer on low heat 5 min., stirring occasionally. Serve topped with lettuce and tomatoes.
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This was very simple and oh-so-tasty! Cinco de Mayo has always been a favorite for me as it is also my dad's birthday! We decided not to go out this year so I found this recipe in Kraft Foods and wanted to try it out.
We tore tortillas up and put them in the bottom of our bowls and I added a white cheese sauce that we had in the fridge on top. We had enough for leftovers and I am already craving them for dinner tonight!!
