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Saturday, September 18, 2010

Recipe Saturday - Beefy Taco Rice Skillet

Hi All,

It's Recipe Saturday time again, and I have A fun easy recipe for you. This Beefy Taco Rice Skillet recipe is courtesy of my good friend Allison. I had this for dinner at her house, and fell in love. I hope all of you enjoy it as mich as I did.

Beefy Taco Rice Skillet
PrepTime: 30 Min Total Time: 30 Servings: 5


1lb 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
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


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