One Skillet Meal : Beef Taco Rice Skillet

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 Green Giant® 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

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.

recipe source: Betty Crocker