Cheesy Nacho Beef Skillet & Avocado Taco Dip

Cheesy Nacho Beef Skillet
1 lb. lean ground beef
1 pouch (8 oz.) Mexican rice
2 cans (10 oz. ea.) diced tomatoes with green chilies
1 can (15.25 oz.) whole kernel sweet corn
1 package taco seasoning mix
1 roasted red bell pepper (from jar) chopped
1/2 cup water
1 1/2 cups shredded Mexican cheese blend

In a large skillet, cook ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain if needed. Meanwhile, microwave Mexican rice as directed on pouch. Add both cans of diced tomatoes, corn, taco seasoning, red bell pepper and 1/2 cup water to beef; mix well. Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes. Stir in 1 cup of cheese blend until melted. Sprinkle remaining 1/2 cup over top. Serve immediately.

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Avocado Taco Dip
1 mashed avocado
8 oz. cream cheese
4 oz. sour cream
1/3 cup cucumber dressing
2 cups chopped lettuce
1/2 cup diced tomatoes
1/2 cup chopped green onions
1 cup cheddar cheese

Blend avocado, cream cheese and sour cream until smooth; spread in a flat dish. Top with chopped lettuce, tomatoes, onions and cheddar cheese; serve with taco chips.




Laverne Diede
Rhonda Fitterer

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