Enriched Long Grain White Rice (rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Maltodextrin, Modified Whey, Corn Starch, Salt, Sugar. Contains 2% Or Less Of: Enriched Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Vegetable Oil (canola, Soybean, And/or Sunflower Oil), Chile Pepper, Spice, Modified Corn Starch, Onion*, Buttermilk, Tomato*, Red Bell Pepper*, Citric Acid, Garlic*, Sea Salt (potassium Magnesium Chloride, Salt), Lactic Acid, Calcium Lactate, Cheddar Cheese* (milk, Salt, Cultures, Enzymes), Whey, Sodium Phosphate, Nonfat Milk*, Monoglycerides, Coconut Oil, Natural Flavor, Malic Acid, Yeast Extract, Blue Cheese* (milk, Salt, Cultures, Enzymes), Silicon Dioxide (anticaking Agent). * Dried

For food safety and quality, follow the cooking directions. Refrigerate leftovers. You Will Need: 1 lb lean ground beef; 2 1/4 cups water; 1 cup milk. For Topping: 3 tablespoon milk. 1. Cook: Cook ground meat in 10-inch skillet over medium-high heat 6 to 8 minutes, breaking up and stirring. Drain; return cooked meat to skillet. 2. Stir: STir in water, sauce mix and rice. Heat to boiling. 3. Simmer: Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. If necessary, uncover and cook, while stirring, an additional 1 to 3 minutes to desired consistency. While rice is cooking, stir 3 tbsp milk and topping mix in small bowl. 4. Top: Remove from heat. Add topping.

Add your own twist! Stir in black beans, drained, and salsa before simmering. Serve with Old El Paso Flour Tortillas.

Best if used by.