Sunday, June 15, 2008

OAMC--Mexican Filling

I came up with this recipe while "shopping" in my pantry for dinner.......I didn't want to go to the store. So, my laziness spurred the creativity for this recipe...the best part, it made enough for 4 meals, so I was able to add 3 meals to my freezer for later use. This will definitely be on my future oamc menus:)

Mexican Filling (OAMC)

Recipe By :Cherylann T. Smith
Serving Size : 24
Categories : Mexican OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- browned and drained
3 packets taco seasoning mix
20 ounces Rotel diced tomatoes with lime and cilantro
3 cups rice -- (measure before cooking), cooked
48 ounces refried beans
16 ounces cream cheese -- softened and cubed

Mix the browned beef with seasoning mix. Add tomatoes, rice, beans and cream cheese. Heat through.

Divide mixture into 4 labeled gallon freezer bags.

To serve: Thaw mixture overnight in bottom of refrigerator. Heat through. Serve on tacos or in burritos or enchiladas. Serve with shredded Mexican cheese blend, diced tomatoes, shredded lettuce and warmed salsa.

"For burritos, tacos, enchiladas"

Per Serving (excluding unknown items): 400 Calories; 22g Fat (51.1% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 627mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : It will heat quicker if beans, beef and rice are already warm.

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