During busy weeknights, I often cook what I call a “pantry meal.” This means I use what I have on hand in the pantry. This easy, cheesy 30-minute recipe is one of those because Mexican rice, taco seasoning, corn, and tomatoes are all staples in my Southern pantry. And don’t forget cheese from the fridge!
So, we’re just adding some ground beef—which I keep stocked in the freezer. With all these ingredients on hand, dinner is ready within minutes! And, this particular “pantry meal” dirties only one dish — made right in my skillet! Here how you do it:
Cook and crumble 1 pound of beef, then drain.
While the beef is cooking, prepare 1 pouch of Old El Paso 60-second Mexican Rice in your microwave. No additional dish is needed since it steams right in the package!
Once the beef is cooked and drained of excess grease, add the 2 cans diced tomatoes with green chiles, 1 roasted red pepper (diced) and 1 can whole kernel sweet corn and the taco seasoning packet.
…and the taco seasoning packet.