Mexican Rice Skillet and Chocolate Orange Pound Cake

Mexican Rice Skillet and Chocolate Orange Pound Cake

--------------------------------------------------------------------------------------------------------------------
Mexican Rice Skillet
Ingredients:
1 small onion diced
1 pound ground beef
2 tbsp taco seasoning
1 tsp garlic powder
½ cup salsa
Salt and pepper to taste
1 cup white rice
1 ½ cups beef broth
8 ounces tomato sauce
1 can, 15 ounces whole kernel corn, drained
1 cup Fiesta blend shredded cheese

Instructions:
Using a large skillet, brown the ground beef.
Sprinkle with salt and pepper
Sprinkle with Taco seasoning and garlic powder.
Stir until well mixed
Add in the beef broth, tomato sauce, drained corn, salsa and the rice.
Stir to combine
Cover the pan, bring to a boil.
Lower the heat and cook for 18 to 20 minutes, until the rice is tender
Sprinkle the cheese on the top, cover again and let cheese melt for 5 minutes

----------------------------------------------------------------------------------------------------------------------

Chocolate Orange Cake
1 (16oz) Sara Lee frozen pound cake, thawed
1 (12 oz) jar orange marmalade
1 (16 oz) can chocolate fudge frosting

Cut cake horizontally in 3 layers
Place one layer on cake platter
Spread with half of the orange marmalade
Place second layer over the first
Spread remaining marmalade
Top with the third cake layer
Spread frosting on top and sides of cake
Refrigerate before serving
Serve and Enjoy !!!
Marie