Six-Star Hearty Mex Meal

Submitted by pharmd14

"Made with common kitchen ingredients, this is Hamburger Helper on steroids! Even with the beans, this is a HUGE hit with kids. If you don't have Velveeta on hand, feel free to substitute shredded cheese or a jar of nacho cheese."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 lb ground beef (or 1 lb boneless skinless chicken breasts)
• 2 cups hot water (does not have to be boiling, just get hot water from the tap)
• 1 cup milk
• 1⁄3 cup brown rice, uncooked
• 1⁄2 cup taco seasoning
• 1 teaspoon cumin
• 1⁄4 teaspoon cayenne pepper
• 1 (15 ounce) can black beans
• 1 (12 ounce) can frozen corn, thawed
• 2 -3 cups yellow corn tortilla chips, crushed

• Cheese topping

• 8 ounces Velveeta cheese, low fat pasteurized cheese product
• 1⁄2 cup milk

directions

1. Brown ground beef and drain. Or if you are using chicken, cut it into dice-sized pieces and cook in a skillet over the stove top. For cooking chicken, sprinkle a little taco seasoning over the top for a great color and flavor.
2. Return meat to a large, deep skillet. Add hot water, 1 cup milk, rice, taco seasoning, cumin, and cayenne pepper.
3. Stir and heat on high to boiling. Once the mixture boils, reduce heat to medium-low and cover. Let cook for 20 minutes, stirring every 3-5 minutes.
4. Meanwhile, melt Velveeta in a microwave-safe dish according to box directions. Add ½ cup milk and stir well. Skip this step if you just plan on using store-bought nacho cheese or shredded cheese.
5. When skillet preparation is done, add black beans and corn. Cook on low for an additional 5 minutes.
6. Serve cheese and crushed chips over the skillet meal.
7. Enjoy!

Reviews

[kdot1st]

Has a really good taste. I loved it. Husband said was too spicy so you should probably adjust the cayenne if you don't like spicy. I didn't have taco seasoning so I used fajita seasoning instead. I had a problem with the cook time though. After 20 minutes on med low the rice was rock hard & most of the water was still there. I kept adding 5 more minutes then stirring. After 50 minutes I increased the temperature from 2.5 to 3.5. After 55 minutes I increased it to 6. After 60 mins I increased it to 7.5 and removed the lid. Stirring constantly for 10 more mins finally most of the water was absorbed & rice was tender. I used both Velveeta & shredded Mexican blend cheese. I just stirred it in with the other ingredients. I didn't have corn chips but I put it on a corn tortilla with sour cream. Then gobbled it up. Yummmm