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Nacho Beef Skillet

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Nacho Beef Skillet
May All of your Tuesdays have tacos.
  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 5
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Looking for a tasty Mexican dinner? Then check out this ground beef skillet made using Whole Kernel Corn, Red and Green Peppers - ready in just 30 minutes!
Updated Jun 1, 2017

Ingredients

  • 1 lb. lean ground beef
  • 1 1/2 cups water
  • 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained
  • 1 (11-oz.) can whole kernel corn, red and green peppers, drained
  • 1 (4.4-oz.) envelope Spanish rice mix
  • 6 oz. (1 1/2 cups) shredded Mexican cheese blend

Steps

  • 1
    Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  • 2
    Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender.
  • 3
    Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese.

Tips from the Pillsbury Kitchens

  • tip 1
    Check the label on the can of tomatoes, with chiles. The mild, medium or hot designation will help you purchase tomatoes with a chile potency that suits your taste.
  • tip 2
    Mexican cheese blend combines shredded colby, Montery Jack and Cheddar cheeses.
  • tip 3
    Serve this casserole-style skillet with a spinach salad tossed with avocado slices and jicama sticks.

Nutrition Information

470 Calories, 23g Total Fat, 28g Protein, 37g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
470
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
60%
Cholesterol
85mg
28%
Sodium
970mg
40%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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