Dinner doesn’t get easier or more delicious than this one.
Beany. Well no. Written like that makes me think of Beanie, which makes me think of these.
For the Hipster.
For the Ultra-Hipster.
For the Sipster.
A Feliney Beanie.
Alright, enough with the beanies.
Back to the Cheesy Beefy Beans And Rice. As I said, super simple to make. To glam up the servings a bit, I alternated the two salsas around the edge of the plates. Looked good. Tasted better.
Cheesy Beefy Beans And Rice
1 pound ground beef
1 medium onion, chopped
2 cups cooked rice
1 can (16 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
8 oz shredded sharp cheddar cheese (Original recipe called for 6 ounces process cheese (Velveeta), cubed, but I’m not a big fan.)
3 tablespoons water
Salsa, green salsa, tortilla chips and additional cheese to serve
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, beans, cheese and water. Cook and stir over medium-low heat until cheese is melted. Serve with salsas, tortilla chips and cheese.
Recipe slightly adapted from Taste Of Home Casseroles Cookbook
New music. Really, really good new music.
Out of Edinburgh, this band of 4 offers up loud, in your face, frenetic songs (All named with a slash. /. Cool.).
Listen to this. Wow.