quick nacho beef skillet
This is a recipe I use when someone drops in around dinner time and I need something quick. It doesn't have to cook in the oven, so it takes no time (almost no time) to make and everyone seems to like it even my 3 year old twin grandsons.
prep time
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- - 1 lb. lean ground beef
- - 1 (14.5-oz.) can diced tomatoes with mild green chilies, undrained
- - 1 (11-oz.) can mexicorn, drained
- - 1 (4.4-oz.) envelope spanish rice mix
- - 6 oz. (1 1/2 cups) shredded mexican cheese blend
- - 2 cups water
How To Make quick nacho beef skillet
-
Step 11. Brown ground beef in large skillet over medium-high heat until thoroughly cooked,stirring frequently.
-
Step 22. 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.
-
Step 33. Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 (I used 3/4 to 1 cup) cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Culture:
Mexican
Keyword:
#Casserole
Keyword:
#Beef recipes
Ingredient:
Beef
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes