Cheesy Nacho Beef Skillet

Cheesy Nacho Beef Skillet 1 lb lean (at least 80%) ground beef 1 pouch (8 oz) 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) 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) 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. Tips You can control the spice (heat) and tone it down a notch by using the “Mild” taco seasoning mix and tomatoes with chiles. Skip a spoon and use chips to scoop up instead!