Real Recipes From Real Home Cooks ®

quick nacho beef skillet

Recipe by
Gwendle Barber
Spokane, WA

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.

yield 4 -6
cook time 25 Min
method Stove Top

Ingredients For quick nacho beef skillet

  • 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

  • 1
    1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked,stirring frequently.
  • 2
    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
    3. Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 (I used 3/4 to 1 cup) cheese.

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