Beef Taco Rice Skillet

This is a recipe that I have made for years and years.  I got it out of a little grocery store mini Betty Crocker cookbook (you know the ones that are like half page size and at the check stands to tempt you) that I bought before I was married. It is fast and yummy. Both of my kids love it. The only change I make is to add a can of kidney beans and to ignore the whole chop up tomatoes thing.  Oh, and we eat it on chips.

So, I googled it and found it online so I didn't have to type it in :).

1

lb lean (at least 80%) ground beef

1

envelope (1 oz) Old El Paso® taco seasoning mix-yah right, just use whatever-1/4 c of the stuff from Winco

1 1/2

cups water

1

cup Old El Paso® Thick ‘n Chunky salsa-or whatever salsa or picante sauce you have

1

cup Green Giant® frozen whole kernel corn (from 1-lb bag)-or a can of corn PLUS one can of KIDNEY BEANS DRAINED

1 1/2

cups uncooked instant rice

3/4

cup shredded taco-seasoned cheese (3 oz)-or cheddar chese

1

cup shredded lettuce

1

medium tomato, chopped (3/4 cup) (I ignore this)

 

Sour cream, if desired (you should desire it)

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, kidney beans 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.
4. We like to eat it on chips...

Makes 5 servings