Mexican Beef and Rice Skillet

Ingredients

• Onions

  Sweet, raw

  ½ onion or 166g

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Dry taco seasoning mix

  Campbell soup company, pace

  ¼ cup or 11g

• Diced Tomatoes

  Canned - Del Monte

  15 oz or 425g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• White rice

  Long-grain, regular, raw, enriched

  120g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  2 cup or 496g

• Mexican cheese

  Blend, reduced fat

  1 ½ cup, shredded or 169g

Directions

1. Cook the onion in a large skillet over medium heat for 1 to 2 minutes, then add the ground beef, using a wooden spoon to break up and crumble. Cook until no longer pink. Drain liquid. Return skillet to heat.
2. Add the taco seasoning, diced tomatoes, corn kernels, rice and beef broth, stir until combined. Bring to a small boil, reduce heat to a simmer and cover. Cook for 20 minutes, stirring at 10 minutes.
3. Stir and top with the shredded cheese. Cover and cook on low for an additional 3 minutes or until cheese is melted.

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