Tasty Tuesday Celebrates Cinco De Mayo.

4 May

Since tomorrow is Cinco De Mayo, I figured I would share a variation on the taco. In recent months, Mexican food or Mexican inspired food is some of my favorite to make (and eat). This meal is a one skillet meal, so your not going to dirty your entire kitchen to make it.

Beef Taco Rice Skillet:

What you will need:
1 pound lean ground beef
1 envelope (1 oz) taco seasoning mix
1 1/2 cups water
1 cup salsa
1 cup frozen whole kernel corn
1 1/2 cup uncooked instant rice
3/4 cup shredded taco cheese
1 cup shredded lettuce
1 medium tomato, sliced
sour cream (if desired)

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.



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