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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 5 |
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from $5 dinner mom cookbook Ingredients:
1/2 cup dried kidney beans |
3/4 lb 95% lean ground beef |
1 cup mild salsa |
2 teaspoons ground cumin |
24 inches corn tortillas |
1 cup kraft 2% milk shredded cheddar cheese |
2 cups frozen corn |
1/2 cup water |
Directions:
1. Soak the dried kidney beans overnight. Drain and rinse the beans. Add the soaked beans to a medium saucepan with at least 2 inches of water covering them. Bring to a boil. Cover, reduce the heat to medium, and cook 1 1/2 hours, or until the beans are soft.
2. While the beans finish cooking, brown the ground meat and drain the excess fat. Return the meat to skillet and add the beans, salsa, cumin, salt and pepper, and 1/2 cup of water. Bring sauce to a boil, reduce the heat, and simmer 5 to 10 minutes.
3. Stir in the tortilla strips, and top with cheese. Remove the skillet from the heat. Cover and let sit for 5 minutes, to allow the cheese to melt.
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