The young grandsons always went on and on about Nana’s Mexican Skillet so I had to have a look at what all the fuss was about?
Meh, it’s pretty good. Like all recipes, you bring your own heart and soul into the recipe. The recipe found its way into our rotation when the kids are visiting.

Mexican Beef and Rice Skillet

1/2 Onion, diced
1 pound Ground Beef or 1 pkg Yves Just Like Ground Round
1/4 cup Taco Seasoning (I use my own Seasoning Mix)
14 oz canned Tomatoes, diced
1 cup canned Corn Niblets or fresh Corn on the Cob, niblets removed from cob
3/4 cup Long Grain White Rice, uncooked
2 cups Beef Broth (Water and 1 McCormick’s Beef Flavoured Cube)
1 1/2 cups Colby Jack Cheese, shredded (or a combo of shredded cheddar and mozza)

Taco Toppings:

Sour Cream
Diced Avocado
Sliced Black Olives
Chopped Cilantro
Salsa
Sliced Green Onion

Cook onion in a large skillet over medium heat for 1 – 2 minutes.
Add ground beef, using a wooden spoon to break up and crumble.
Cook until no longer pink; drain and discard fat.
Return skillet to the heat.
Add taco seasoning, diced tomatoes, corn kernels, rice and beef broth; stir until combined.
Bring to a low boil, reduce heat to a simmer and cover; cook for 25 = 30 minutes, stirring occasionally.
Give a final stir, top with shredded cheese; cover and cook on low for about 3 minutes until the cheese is melted.
Top with Toppings of your choice.

Serves 4 – 6