Tuesday, February 12, 2013

Beef Taco Rice Skillet


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.

Serves 5
WW PointsPlus 10 (not including cheese)

I'm not an instant rice person, but would like to try this with long grain rice.  Find this recipe here at Food.com

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