Ingredients
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1 cup rice
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1 lb Laura's Lean™ 96% Lean Ground Beef
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1 tbsp reduced-sodium taco seasoning
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1 (12 oz) can corn, drained
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1 (14.5 oz) can diced tomatoes, drained
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1 (15.5 oz) can black beans, drained and rinsed
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3/4 cup ranch dressing
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3/4 cup salsa
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1 medium onion, diced
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1 red bell pepper, diced
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1 cup 2% milk reduced-fat shredded cheddar cheese
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2 cups shredded lettuce
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6 wide mouth, quart mason jars
Optional for serving;
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Avocado, sliced
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Fresh cilantro, chopped
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Tortilla chips
Steps
1
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in 1 cup of rice and ½ teaspoon of salt and return to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes. Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.
2
While rice is cooking, in a large skillet over medium-high heat, brown the ground beef. Stir in the taco seasoning. Once cooked through, set meat aside to cool.
3
Using quart size wide mouth jars, place 2 tablespoons of ranch dressing at the bottom of the jar and two tablespoons of salsa. Add 2 heaping tablespoons of diced onions and peppers. Top with 3 tablespoons of black beans followed by 3 tablespoons of corn and 3 tablespoons of diced tomatoes. Next add 1/2 cup cooked ground beef, followed by 1/4 cup of rice. Finish off your jars with 2 tablespoons of cheddar cheese and pack the rest full with shredded lettuce.
4
Store in your refrigerator for up to 3 days. Simply empty the fully made jars a bowl, garnish with optional fresh avocado, cilantro, or tortilla chips, and enjoy!
Comments
Recipe provided by Amanda Nighbert RD for Laura's Lean Beef