Cheesy Nacho Beef Skillet
2 Lb Lean (at Least 80%) Ground Beef
1 Pouch (8 Oz) Mexican Rice
2 Cans (10 Oz Each) Diced Tomatoes With Green Chiles
1 Cup Sour Cream
2 Packages (1 Oz) Taco Seasoning Mix
1 Roasted Red Bell Pepper (from A Jar), Chopped
1/2 Cup Water
2 Cups Shredded Mexican Cheese Blend (6 Oz)
1 Sm Bag Corn Chips
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) Mexican rice as directed on pouch.
To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 package (1 oz) taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water, Sour Cream; 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, add the small bag of corn chips and fold into beef and cheese mixture. Sprinkle remaining cup of cheese over top. Serve immediately