Monday, January 26, 2009

RANCH BEEF SKILLET SUPPER

1 lb lean ground beef
1 box (8-oz) seasoned rice & black beans
1 can (14.5-oz) diced tomatoes with green chilies
1 box (10-oz) frozen corn kernels
1/2 cup packed cilantro
1 cup (4-oz) shredded sharp Cheddar cheese

Cook beef in a large nonstick skillet over medium-high heat, breaking up clumps with a spoon. Cook about 4 minutes or until beef in no longer pink in the center. Stir in the rice and beans, tomatoes, corn, and 2 1/2 cups water. Bring mixture to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed. Meanwhile, chop the cilantro. When serving, sprinkle the cilantro and cheese over the top.

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