Cheesy Nacho Beef Skillet

ByElina

Ingredients

1
lb lean (at least 80%) ground beef
1
pouch (8 oz) Old El Paso™ Mexican rice
2
cans (10 oz each) diced tomatoes with green chiles
1
can (15.25 oz) whole kernel sweet corn
1
package (1 oz) Old El Paso™ taco seasoning mix
1
roasted red bell pepper (from a jar), chopped
1/2
cup water
1 1/2
cups shredded Mexican cheese blend (6 oz)

Steps

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  • 1
    In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.

  • 2
    Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.

  • 3
    To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well.

  • 4
    Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.

  • 5
    Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

source:pillsbury

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This is an incredibly quick, easy and flexible recipe which allows you to make ahead, or serve right away. I often serve this with a nice piece of steak, and pour the sauce over it.

I’ve added some suggestions at the end of the recipe to hopefully inspire you to change it around (if you want to) and create a wonderful dish your family will enjoy.

This can be served as a starter, with some nice warm crusty bread to mop up the lovely sauce, or as a side dish, or as part of a pasta dish, or as a brunch, served on a slice of toast. The choice is yours, so please enjoy!