Beef Taco Rice Skillet
Recipe from Old El Paso

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


Beef Taco Rice Skillet

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Ingredients
  • 1  pound
    lean (at least 80%) ground beef
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  • 1  envelope
    (1 ounce) Old El Paso® taco seasoning mix
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  • 1 1/2  cups
    water
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  • 1  cup
    Old El Paso® Thick 'n Chunky salsa
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  • 1  cup
    Green Giant® frozen whole kernel corn (from 1 pound bag)
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  • 1 1/2  cups
    uncooked instant rice
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  • 3/4  cup
    shredded taco-seasoned cheese (3 ounces)
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  • 1  cup
    shredded lettuce
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  • 1  medium
    tomato, chopped (3/4 cup)
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  •  
    Sour cream, if desired
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Directions
1.
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2.
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.
3.
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 information
1 Serving: Calories 420 (Calories from Fat 150), Total Fat 16g (Saturated Fat 8g, Trans Fat 1g), Cholesterol 75mg; Sodium 1190mg; Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 4g), Protein 24g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 6.00%; Calcium 15.00%; Iron 20.00%; Exchanges: 3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 3 Percent Daily Values are based on a 2,000 calorie diet
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