Beef Taco Rice Skillet

Beef Taco Rice Skillet

Mexican skillet dinner ready in 30 minutes! Enjoy this delicious ground beef, rice and vegetables dish made using Old El Paso® taco seasoning and Green Giant® whole kernel corn.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

1
lb 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 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
  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.
Makes 5 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 75mg;
  • Sodium 1190mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.