Beef Taco Rice Skillet

Bring the flavors of Mexico to your dinner table in 30 minutes with this beef and rice dish - made using Old El Paso® taco seasoning and Green Giant® corn.

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Servings 5

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( 16 ) Ratings

16 Ratings

5 Stars 16%

4 Stars 42%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 7 )

6b6c3e5b-4911-4c7f-afb2-d9753a854ead

ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

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

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Directions

1 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2 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.
3 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 8g, 8% Trans Fat 1g 1% ),
Cholesterol: 75mg; 75%;
Sodium: 1190mg; 1190%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Jujube512

report Posted Jul. 18, 2012 6:00 PM

This is easy and tasty. It has a little heat to it if you use a medium salsa that gives it a nice bit of "burn" that kind of comes up on you as you eat it. Not too much to ruin the taste, but enough to make it good. I might add a bit of finely chopped green peppers next time or even some beans. Very quick to make.

teagal225

report Posted Jul. 17, 2012 11:31 AM

I like the sounds of this but will probably leave out the rice and put the yummy mixture in a taco bowl.

kimiisand27

report Posted Aug. 17, 2011 6:07 PM

YUMMMMMMMMM-E! My husband and I were sick of the same old tacos but the corn and rice mixed it up very well!! Plenty of leftovers too. I look forward to lunch tomorrow!!!

clsk8

report Posted Mar. 15, 2011 10:47 AM

I had some leftover taco meat which worked perfectly for this! I just heated it up and added the ingredients listed above and it was quite a tasty meal made with leftovers! You can also eat it with some tortilla chips or scoops - or you could wrap it in a soft shell too. Next time I will probably use the lower-sodium taco seasoning to try to cut down on the sodium a bit, and maybe use homemade salsa when the garden veggies start growing, which would also cut down on the sodium.

waterfalls1977

report Posted Jun. 12, 2010 5:44 AM

I dont like rice so I opted the rice and put black beans and mexicorn in it. My hubby LOVED LOVED it.