Beef Taco Rice Skillet

If you are lucky enough to have leftovers, wrap tham up in a flour tortilla to serve for lunch the next day.

• Ready In: 19 mins
• Serves: 5

Ingredients

• 1  lb ground beef
• 1 (1 1/4ounce) 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 tomatoes, 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.