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Beef Taco Rice Skillet

Makes: 5 servings
Prep 30 mins Start to Finish 30 mins
Beef Taco Rice Skillet
Ingredients
  • 1  pound  lean (at least 80%) ground beef
  • 1 1  ounce envelope  Old El Paso® taco seasoning mix
  • 1 1/2  cups  water
  • 1  cup  Old El Paso® Thick 'n Chunky salsa
  • 1  cup  Green Giant® 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
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 Facts (Beef Taco Rice Skillet )
  • Servings Per Recipe 5,
  • cal. (kcal) 420,
  • Fat, total (g) 16,
  • chol. (mg) 75,
  • sat. fat (g) 8,
  • carb. (g) 45,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 24,
  • vit. A (RE) 155,
  • vit. C (mg) 4,
  • sodium (mg) 1190,
  • calcium (mg) 151,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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