Beef Taco Rice Skillet

By kayjayjohnson

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 envelope (1 oz) Old El Paso® taco seasoning mix
• 1 1/2 cups water
• 1 cup Old El Paso® Thick ‘n Chunky salsa
• 1 cup Green Giant® frozen whole kernel corn (from 1-lb bag)
• 1 1/2 cups uncooked instant rice
• 3/4 cup shredded taco-seasoned cheese (3 oz)
• 1 cup shredded lettuce
• 1 medium tomato, chopped (3/4 cup)
• Sour cream, if desired

Details

Servings 5
Preparation time 30mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

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

Fluff rice mixture with fork; sprinkle with cheese. Cover; 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.