Hello, everyone! I have been so excited lately watching all of the flowers pushing their way up through the ground, and all the trees blooming. It is beautiful to see all of the new life every day. Summer is fast approaching!
You wouldn't believe how hard it is to get an appetizing picture of a dish like this. In our house, we affectionately refer to it as "taco slop." Seeing as that would make the post even less attractive, I decided it was time to come up with a different name. So...here is my recipe for Taco Rice Skillet. It tastes very yummy, even though it may not be as visually appealing. Enjoy! :)
Taco Rice Skillet
2 lbs. ground beef
1/2 onion, chopped
1 can (12 oz.) kidney beans
1 can (12 oz.) diced tomatoes
2 packages taco seasoning (with the water)
2 cups frozen corn
1/2 cup salsa
1/4 tsp. salt
In a large skillet, brown the ground beef. Add the onion and cook for about 3 minutes longer. Add the beans, tomatoes, taco seasoning, salsa and salt and cook until thoroughly heated. Add the corn and cook for a few minutes more until it is thawed. Serve with sour cream and cheese. Yum!
Note from Nutmeg: I live in a large family, so a lot of my dinner recipes will call for a lot of each ingredient and will make quite a bit. You can adapt the recipe to make as many servings as you would like. :)
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