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Ingredients
- 1 1/2 pounds lean ground beef
- 1 cup chopped onion
- 3 tbsp minced fresh garlic
- 1 box (10 oz) frozen Green Giant® Shoepeg White Corn & Butter Sauce, thawed
- 1 can (4 oz) diced green chilies
- 2 cans (14 oz each) Swanson® Beef Broth
- 2 cans (9 oz each) enchilada sauce
- 1 tbsp dried cumin
-
3 cups cooked wild rice
- 1/2 cup minced fresh cilantro
- salt and fresh ground pepper, to taste
- 2 cups shredded Fancy Brand® Monterey Jack Cheese with Hot Peppers
Directions
In large saucepan, brown ground beef, onion, and garlic; drain.
Add corn, chilies, beef broth, enchilada sauce and cumin.
Cook uncovered over medium heat about 15 minutes.
Add wild rice and cilantro.
Simmer 5 minutes; season with salt and pepper.
Ladle into soup bowls; top with cheese.
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