Beef Taco Rice Skillet
- 1 lb. ground beef
- 1 (1 1/4 oz.) envelope taco seasoning mix
- 1 1/2 c. water
- 1 c. thick chunky salsa (mild)
- 1 c. frozen whole kernel corn
- 1 1/2 c. uncooked instant rice
- 3/4 (4 oz.) c. shredded taco-seasoned cheese
- 1 c. shredded lettuce
- 1 medium tomato, chopped
- sour cream (if desired)
- 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 edge. Sprinkle tomato in circle next to lettuce. Serve with sour cream.
ground beef, taco, water, chunky salsa, kernel corn, rice, taco, shredded lettuce, tomato, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=100579 (may not work)