Title: Barge Right in Rice
Categories: Mexican
Yield: 4 Servings
| 1 | lb | Hamburger |
| 1 | | Green pepper; chopped |
| 1 | | Onion; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Chili powder |
| 2 | ts | Louisiana hot sauce |
| 4 | oz | Green chilies; chopped |
| 10 | oz | Rotel tomatoes |
| 1 | c | Cheddar cheese; grated |
| 2 | | Jalapeno peppers; chopped |
| 1 | c | Sour cream |
| 1 | c | Rice; cooked |
Brown the hamburger with the green pepper and onions in a large skillet.
Drain. Add the remaining ingredients except the sour cream and rice and
simmer for 5 to 10 minutes. Add the sour cream and heat, but do not boil.
Serve as a main dish over rice. Source: Beverly Hillbillies Cookbook