hosted by Laverne Diede & Rhonda Fitterer
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.
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.
