From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Brown the ground beef with onion and garlic in a large skillet, stirring until the ground beef is crumbly; drain. Season with oregano, salt and pepper. Stir in the tomatoes, lima beans, corn and water. Bring to a boil. Cook for 8 minutes or until the lima beans are tender. Add the rice. Cooked until heated through. Remove from the heat. Sprinkle with the cheese. Cover and let stand for 3 minutes or until the cheese melts.
SERVES: 6
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- Oregano, salt and pepper to taste
- 1 (14-ounce) can chopped tomatoes
- 1-1/2 cups frozen lima beans
- 1 cup frozen corn
- 1 cup water
- 1-1/2 cups cooked rice
- 1 cup shredded Cheddar cheese
TO PREPARE:
Brown the ground beef with onion and garlic in a large skillet, stirring until the ground beef is crumbly; drain. Season with oregano, salt and pepper. Stir in the tomatoes, lima beans, corn and water. Bring to a boil. Cook for 8 minutes or until the lima beans are tender. Add the rice. Cooked until heated through. Remove from the heat. Sprinkle with the cheese. Cover and let stand for 3 minutes or until the cheese melts.
SERVES: 6
