Beef Taco Rice Skillet Recipe #160564
If you are lucky enough to have leftovers, wrap tham up in a flour tortilla to serve for lunch the next day.
19 min | 5 min prep
SERVES 5
- 1 lb ground beef
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 1/2 cups water
- 1 cup thick & chunky salsa
- 1 cup frozen whole kernel corn
- 1 1/2 cups uncooked instant rice
- 3/4 cup shredded taco blend cheese
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- sour cream, if desired
- Cook beef in 10 inch skillet over medium heat 8 to 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.
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5 stars