Skillet Nachos

By srumbel

My mom gave me a fundraiser cookbook, and the recipe I’ve used most is for skillet nachos. My whole family's on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
from tasteofhome.com

Ingredients

• 1 pound ground beef
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup fresh or frozen corn, thawed
• 3/4 cup uncooked instant rice
• 1/2 cup water
• 1 envelope taco seasoning
• 1/2 teaspoon salt
• 1 cup shredded Colby-Monterey Jack cheese
• 1 package (16 ounces) tortilla chips
• Optional toppings: sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Details

Cooking time 30mins

Preparation

Step 1

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes until rice is tender and mixture is slightly thickened.

Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired. Yield: 6 servings.