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Wednesday, February 6, 2013
Beef Taco Rice Skillet
o 1 lb ground beef
o 1 (1 1/4 ounce) envelopes taco seasoning mix
o 1 1/2 cups water
o 1 cup thick & chunky salsa
o 1 cup frozen whole kernel corn
o 1 1/2 cups uncooked instant rice
o 3/4 cup shredded taco blend cheese
o 1 cup shredded lettuce
o 1 medium tomatoes, chopped
o sour cream, if desired
1. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. 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.
3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.
4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.