Beef Taco Rice Skillet

By CarolineNGa

If you are lucky enough to have leftovers, wrap tham up in a flour tortilla to serve for lunch the next day.
Weight Watcher = 6 pts plus

Ingredients

• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 1 1/2 cups water
• 1 cup thick & chunky salsa
• 1 cup frozen whole kernel corn
• 1 1/2 cups uncooked instant rice
• 3/4 cup shredded taco blend cheese
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• sour cream, if desired

Preparation

Step 1

Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes.

Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.

Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.