ONE POT NACHO BEEF SKILLET

ONE POT NACHO BEEF SKILLET 1 tablespoon olive oil 8 ounces ground beef 3 cloves garlic, minced 1 onion, diced 1 cup rice 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies 1 cup corn kernels, frozen, canned or roasted 1/4 teaspoon chili powder 1/4 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1 (12-ounce) jar roasted red peppers, drained and chopped 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/4 cup crushed tortilla chips 1 Roma tomato, diced 2 tablespoons chopped fresh cilantro leaves Heat olive oil in a large skillet over medium high heat. Add ground beef, garlic and onion. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in rice until toasted, about 2 minutes. Stir in Ro*Tel® and 1 1/2 cups water, and bring to a simmer, about 2 minutes. Stir in corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in red peppers until heated through, about 1 minute. Remove from heat and top with cheeses. Cover until cheeses have melted, about 2 minutes. Serve immediately, garnished with tortilla chips, tomato and cilantro, if desired.