Enchilada Rice

1 pound lean ground beef or other ground meat
1/2 cup chopped onions or 1 Tbsp onion powder
1 can (14 ounce) whole corn or any canned vegetable, drained
4 Tablespoon dry taco seasoning mix or dry enchilada sauce
2 cups rice, cooked
1/2 cup grated cheese
1/2 cup sliced mushrooms, olives or any favorite vegetable (optional)

1. Cook meat and onion until onion juices are clear.
2. Drain juice and fat from cooked meat and onions.
3. Add corn, taco seasoning, and rice.
4. Simmer for 10 minutes.
5. Add grated cheese to top; cover and let set for 5 minutes.
6. Refrigerate leftovers within 2 hours.

Adapted from:
Pictoral Recipes
Lynn Myers Steele, 2000
Oregon Family Nutrition Program
Oregon State University Extension Service