1 lb lean ground beef
1 medium onion, chopped
2 cups hot cooked Inland Cape Long Grain Brown Rice or White Rice
2 cups Thick 'n Chunky salsa
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans, drained, rinsed
1 cup beef broth 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.
- 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. Enjoy!!