• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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


  • 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.

Categories: Beef  Main Dish  Rice  Savory 
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