Beef Taco Rice Skillet


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 lb. ground beef
1-1/4 oz. envelope taco seasoning mix
1-1/2 cups water
1 cup thick-and-chunky salsa
1 cup frozen whole kernel corn
1-1/2 cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese (4 oz.)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
Sour cream, if desired


Directions

Cook beef in 10" skillet over medium heat 8-10 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 skillet; sprinkle tomato in circle next to lettuce.


Serve with sour cream.


Variation: If you're lucky enough to have leftovers, wrap 'em up in a flour tortilla to serve for lunch the next day.


If you want a little more kick, use spicy salsa and add a few drops of red pepper sauce to the rice mixture.


Questions, Comments & Reviews



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