Tex-Mex Beef & Rice Skillet

By peridot728

Ingredients

• 1 1 80%) lb lean (at least 80%) ground beef SAVE $
• 1 1 80%) lb lean (at least 80%) ground beef SAVE $
• 1 1 80%) lb lean (at least 80%) ground beef SAVE $
• 1 1 1 tablespoon vegetable oil
• 1 1 1 tablespoon vegetable oil
• 1 1 1 tablespoon vegetable oil
• 1 1 1 cup diced yellow onion
• 1 1 1 cup diced yellow onion
• 1 1 1 cup diced yellow onion
• 1 1 1 medium red bell pepper, diced
• 1 1 1 medium red bell pepper, diced
• 1 1 1 medium red bell pepper, diced
• 1 1 1 cup fresh or frozen corn kernels
• 1 1 1 cup fresh or frozen corn kernels
• 1 1 1 cup fresh or frozen corn kernels
• 1 1 1 can (10 oz) Old El Paso™ enchilada sauce
• 1 1 1 can (10 oz) Old El Paso™ enchilada sauce
• 1 1 1 can (10 oz) Old El Paso™ enchilada sauce
• 1 1 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 1 1 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 1 1 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 3 3 3 cups cooked white rice
• 3 3 3 cups cooked white rice
• 3 3 3 cups cooked white rice
• 1 1 1 cup shredded Mexican cheese blend (4 oz)
• 1 1 1 cup shredded Mexican cheese blend (4 oz)
• 1 1 1 cup shredded Mexican cheese blend (4 oz)
• 2 2 2 tablespoons chopped fresh cilantro leaves
• 2 2 2 tablespoons chopped fresh cilantro leaves
• 2 2 2 tablespoons chopped fresh cilantro leaves

Preparation

Step 1

In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.

Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.

Top with cheese and cilantro.