Ingredients
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 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
Preparation
In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
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.
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.
