Mexican Goulash

by Andrea Olsen Wootton

1 can tomato soup
¼ cup water
1 packet GF taco seasoning
1 can corn (drained)
1 can black beans (drained and rinsed)
1 can olives (drained)
Instant white or brown rice (cooked) for 4-6 servings

In a large skillet, heat tomato soup and mix with water and taco seasoning packet. Add corn, beans and olives. Mix and heat through. Add rice. Stir and cook until heated through. (5-10 minutes) Can add green pepper or serve with tortilla chips of on tortillas.