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Published: Tuesday, 7/17/2012

Dinner Tonight: Mexicana

Sure, the sophisticates make fun of recipes found on the boxes of various food products. But those recipes were developed by people trying to make the best possible use of the product, and they usually knew what they were talking about. Barbara Sutherlin sent in this recipe her mother got from a bag of Riceland Rice "probably 50 years ago."

2 pounds ground beef

1 medium onion, chopped

2 (15-ounce) cans tomato sauce

2 (15-ounce) cans whole kennel corn

1/2-2 teaspoons chili powder

In a large pan over medium-high heat, brown ground beef with chopped onion. Drain off grease, if any. Add tomato sauce and corn. Stir in chili powder to taste. (Ms. Sutherlin never measures the chili powder, she just sprinkles it in, little by little, until she likes the blend of flavors). Simmer for 20 to 30 minutes and serve on rice.

Yield: 4-8 servings, depending on the age of your kids.

-- Barbara Sutherlin

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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