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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 5 |
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If you are lucky enough to have leftovers, wrap tham up in a flour tortilla to serve for lunch the next day. Ingredients:
1 lb ground beef |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 1/2 cups water |
1 cup thick & chunky salsa |
1 cup frozen whole kernel corn |
1 1/2 cups uncooked instant rice |
3/4 cup shredded taco blend cheese |
1 cup shredded lettuce |
1 medium tomato, chopped |
sour cream, if desired |
Directions:
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.
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