2 cups cooked rice (I usually use leftover rice from a previous meal)
1 lb ground beef
1 can pinto beans, rinsed and drained
1 can (10 ounce) enchilada sauce, or use homemade
½ teaspoon salt
½ teaspoon cumin
1 cup shredded pepperjack cheese, or you can use all cheddar or colby jack cheese
1 cup frozen corn
Instructions
1. In a large skillet brown ground beef. Drain off any grease and return to pan.
2. Stir in remaining ingredients, except cheese, and cook on medium low until heated through.
3 Stir in cheese and serve.
Enjoy!
Originally Submitted
4/4/2013
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