1 1/2 pounds lean ground beef
1 (14 1/2 ounces) can diced tomatoes with mild green chile, undrained, plus enough water to equal 2 1/2 cups
1 (8 ounces) box Zataran’s Yellow Rice (or similar)
1 (16 ounces) bag frozen corn kernels, thawed
1 (16 ounces) bag frozen Southwest Blend, thawed (The kind I buy has corn, black beans, jalapenos, and red bell peppers)
2 cups Mexican cheese blend, shredded
1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2. Add water, tomatoes, and rice mix; mix well. Bring to boil over high heat, reduce heat to low; cover and cook 10 minutes. Add corn and southwest blend, cook for 10 more minutes or until rice is tender and water is absorbed.
3. Stir in cheese until melted and serve.
This recipe originally came from one of those checkout aisle cooking magazines, I believe it was a Pillsbury one. I’ve modified it significantly and then tweaked my modifications over time. This is the end result. It’s a great simple skillet meal when you’re pressed for time. It also works well as a dip for chips. I thaw the veggies in a sieve with some running water but they’re still cold when I add them to the dish so the corn retains a nice bite. If you can’t find the southwest blend, you could add a can of rinsed black beans instead.