Ingredients
1
lb lean (at least 80%) ground beef
1
package (7.6 oz) Old El Paso™ Cheesy Mexican Rice
2
cans (10 oz each) diced tomatoes with green chiles
1
can (15.25 oz) 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)
Preparation
In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.
Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.
To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) 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.
Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.
Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.
