Nacho Beef Skillet

1 pound ground beef
1 1/2 cups water
1 14.5 oz. can diced tomatoes, undrained
1-2 cups frozen corn (or drained canned corn) 
1 envelope Spanish Rice Mix
1 cup shredded cheddar cheese

Brown ground beef and drain. Return to skillet and add water, can of tomatoes, corn, and envelope of rice mix. Bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until rice is fully cooked. Remove lid and sprinkle cheese over the top of the mixture. Serve hot alone or over nacho chips. Also makes an excellent filling for burrito shells.

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The Wright Place