#208 – Cheesy Nacho Beef Skillet & Avocado Taco Dip

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.


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