SKILLET NACHOS

SKILLET NACHOS 1 pound ground beef 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup fresh or frozen corn, thawed 3/4 cup uncooked instant rice 1/2 cup water 1 envelope taco seasoning 1/2 teaspoon salt 1 cup shredded Colby-Monterey Jack cheese 1 package (16 ounces) tortilla chips Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.