Nacho Beef Skillet

By Booper-2

Ingredients

• 1 lb. lean ground beef
• 1 1/2 cups water
• 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained
• 1 (11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
• 1 (4.4-oz.) envelope Spanish rice mix
• 6 oz. (1 1/2 cups) shredded Mexican cheese blend

Details

Servings 1
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender.

Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese.


Mexican cheese blend combines shredded colby, Montery Jack and Cheddar cheeses.

Check the label on the can of tomatoes, with chiles. The mild, medium or hot designation will help you purchase tomatoes with a chile potency that suits your taste.

Serve this casserole-style skillet with a spinach salad tossed with avocado slices and jicama