Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, chopped
2
cups hot cooked brown rice
2
cups Old El Paso™ Thick ’n Chunky salsa
1
can (28 oz) crushed tomatoes
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup beef both or water
2
teaspoons chili powder
1
to 2 teaspoons smoked paprika
1
teaspoon ground cumin
1/4
teaspoon ground red pepper (cayenne)
Toppings such as shredded Cheddar cheese, sour cream and tortilla chips, if desired
Preparation
In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
Spoon into bowls to serve. Top with desired toppings.
