Beef Taco Rice Skillet
  • 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
  1. Cook beef in 10" skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain.
  2. Stir in seasoning mix, water, salsa and corn. Heat to boiling;
  3. stir in rice.
  4. Boil 1 minute; remove from heat.
  5. Cover and let stand 8 minutes.
  6. Fluff rice mixture with fork; sprinkle with cheese.
  7. Cover and let stand 1 to 2 minutes or until cheese is melted.
  8. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce.
  9. Serve with sour cream.
  10. Variation: If you're lucky enough to have leftovers, wrap 'em up in a flour tortilla to serve for lunch the next day.
  11. If you want a little more kick, use spicy salsa and add a few drops of red pepper sauce to the rice mixture.