#208 – 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.

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.