Last updated on June 17, 2021
I found this recipe online years ago, and I no longer remember where it’s from. It’s another fairly cheap, and super easy meal. Plus there are A LOT of leftovers for lunch the next couple of days.
What You Need (Serves up to 4)
- 1 lb ground beef (I prefer 92/8% fat distribution, but go with whatever you like best)
- 1 16oz Jar Old El Paso Thick ‘n Chunky Salsa (This is getting harder and harder to find. My second choice is Pace Chunky Salsa) in the spiciness level of your choice
- 1 15/16oz can of Dark Red Kidney Beans
- 1 15/16oz can of Whole Kernel Sweet Corn
- 1 8oz can of Tomato Sauce
- Cayenne and/or Chile Arbol powder (optional)
- Sargento 4 Cheese Mexican Shredded Cheese
- Flour Tortillas
- Large pan
How to Make It
- Brown the ground beef over medium-high heat. While it’s cooking, drain the kidney beans and corn.
- Once the beef is fully brown, drain any extra fat and add the kidney beans, corn, salsa, and tomato sauce. Add the chile powder to taste, if you choose to use it. Mix well.
- Once the mixture starts bubbling, turn it down to medium-low, sprinkle with as much cheese as you want, cover the pan and allow to sit for a few minutes, until the cheese is melted.
- Serve on a plate or in a bowl and enjoy with tortillas.