Beef taco rice skillet

The Beef taco rice skillet recipe prep time: 20 minutes start to finish: 30 minutes 5 servings

1 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
1 1⁄2 cups water
1 cup chunky-style salsa
1 cup frozen corn
1 1⁄2 cups uncooked instant rice
3⁄4 cup shredded tacoseasoned cheese (3 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3⁄4 cup) Sour cream, if desired

1 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

2 Stir in taco seasoning mix, water, salsa and corn. Heat to boiling. Stir in rice; boil 1 minute. Remove from heat; cover and 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.

4 Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

easy variation:
You can substitute shredded Monterey Jack or Cheddar for the taco-seasoned cheese if you have it on hand.

Beef taco rice skillet recipe
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