3 c. frozen O’Bien potatoes with onions and peppers
1 c. Old El Paso thick ‘n chunky salsa
2tsp. chili powder (opt.)
4 oz. (or 1 c.) shredded Colby-Monterey Jack cheese blend
Brown beef, discard drippings. Remove beef and add potatoes to pan. Cook and stir 8-10 minutes until browned. Stir in salsa, chili powder, and beef. Cook 5-8 minutes until heated. Sprinkle with cheese, cover and cook until melted.
2 T. Butter 1 med. green pepper, chopped coarsely 1 lb. cooked Polish sausage (cut into 1/2″ slices) 1 med. onion 1 lb. frozen shrimp 1 (16 oz.) can tomatoes, undrained, cut up 1 (10-3/4 oz.) can condensed chicken broth 1 (6 oz.) can tomato paste 3/4 c. uncooked regular rice 2 tsp. sugar 1 tsp. thyme leaves* 1 bay leaf* 1/2 tsp. garlic powder 1/8 tsp. cayenne pepper
*may substitute with Italian spice
Melt butter in large pan; saute onion for 2-3 minutes. Stir in remaining ingredients; blend well. Cover and simmer for 20-30 minutes, until rice is tender and liquid has been absorbed, stirring occasionally.