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Beef Taco Rice Skillet

  • 5servings
  • 30minutes
  • 420calories

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Source: www.bettycrocker.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 lb lean (at least 80%) ground beef

  2. 1 envelope (1 oz) Old El Paso® taco seasoning mix

  3. 1 1/2 cups water

  4. 1 cup Old El Paso® Thick ‘n Chunky salsa

  5. 1 cup Green Giant® frozen whole kernel corn (from 1-lb bag)

  6. 1 1/2 cups uncooked instant rice

  7. 3/4 cup shredded taco-seasoned cheese (3 oz)

  8. 1 cup shredded lettuce

  9. 1 medium tomato, chopped (3/4 cup)

  10. Sour cream, if desired

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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