Nacho Beef Skillet

By sklesley

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 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 5
Preparation time 30mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

How to Make Chili

How to Make Beef Stew

(4.4-oz.) envelope Spanish rice mix

oz. (1 1/2 cups) shredded Mexican cheese blend

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.

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.

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

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