Spanish Tomatoes and Beef
  • Servings: 4
  • 16 oz. ground meatless (I liked Boca's version)
  • 11 oz. can of white corn (salt-free)
  • 4 cups water
  • 18 oz. tomato paste (salt-free)
  • 16 oz. chunky salsa
  • 1 1/2 cup instant rice
  • shredded ff cheese, ff sour cream, jalapenos (optional)
  1. Put meatless, corn, water, paste, salsa and rice into large skillet/dutch oven over med. heat, stirring constantly until well mixed.
  2. Bring to boil. Cover, turn off heat, and let mixture simmer for a couple of minutes.
  3. Divide between 4 bowls and add condiments.
From Busy People's Low-fat Cookbook by Dawn Hall *I also recommend halving or quartering this recipe. It seemed bland to me, so we added chili powder, garlic powder and cayenne. Serve with cornbread :)