Taco Rice Skillet Recipes

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BEEF TACO RICE SKILLET



Beef Taco Rice Skillet image

Mexican skillet dinner ready in 30 minutes! Enjoy this delicious ground beef, rice and vegetables dish made using Old El Paso® taco seasoning and whole kernel corn.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 1/2 cups water
1 cup Old El Paso™ Thick 'n Chunky salsa
1 cup frozen whole kernel corn (from 1-lb bag)
1 1/2 cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese (3 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
Sour cream, if desired

Steps:

  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
  • 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.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 4 g, TransFat 1 g

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