Cheesy Nacho Beef Skillet by bobodoll



1 lb lean ground beef 1 pouch 8 oz Old El Paso Mexican rice 2 - 10 oz cans diced tomatoes with green chiles 1 15.25 oz can whole kernel sweet corn 1 pkg (1 oz) Taco seasoning mix 1 roasted red bell pepper (jarred) chopped 1/2 cup water 1 1/2 cups shredded Mexican cheese blend


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

Meanwhile, microwave Mexican rice as directed on pouch.

To skillet with cooked beef, add diced tomatoes with green chiles, corn, taco seasoning mix, roasted red pepper, and water. Mix well.

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

Stir in 1 cup shredded Mexican cheese until melted. Sprinkle remaining 1/2 cup cheese over top and serve.