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Sanderson's Cookbook, Beef Mexicana
Beef Mexicana
1 Pound ground beef
1 Eight-ounce can tomato sauce
1 Eight-ounce can corn (liquid included)
Water
1 Tablespoon chili powder
Garlic powder
Salt
Pepper
Boil rice according to package directions. In large skillet, brown ground beef until crumbly and no long pink. Drain grease. Salt and pepper to taste, sprinkle with garlic powder. Add corn and tomato sauce, and about four ounces of water to form slightly liquid consistency. Reduce heat and simmer until rice is ready. Serve over rice. Makes approximately four servings.
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