Cheesy Nacho Beef Skillet

Ingredients
1
lb lean (at least 80%) ground beef

1
pouch (8 oz) Old El Paso™ Mexican rice

2
cans (10 oz each) diced tomatoes with green chiles
1
can (15.25 oz) Green Giant™ whole kernel sweet corn
1
package (1 oz) Old El Paso™ taco seasoning mix

1
roasted red bell pepper (from a jar), chopped
1/2
cup water
1 1/2
cups shredded Mexican cheese blend (6 oz)
Steps

1 of 5In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.

2 of 5Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.

3 of 5To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well.

4 of 5Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.

5 of 5Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

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