Lunch: Cheesy Nacho Beef Skillet

This easy one-dish dinner not only tastes great—it can also be on the table in 30 quick minutes. Watch it disappear just as quickly!

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)

Instructions

In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.
Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.
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.
Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.
Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

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