Quoted By:
>1 lb lean (at least 80%) ground beef
>1 tablespoon vegetable oil
>1 cup diced yellow onion
>1 medium red bell pepper, diced
>1 cup fresh or frozen corn kernels
>1 can (10 oz) Old El Paso™ enchilada sauce
>1 package (1 oz) Old El Paso™ original taco seasoning mix
>3 cups cooked white rice
>1 cup shredded Mexican cheese blend (4 oz)
>2 tablespoons chopped fresh cilantro leaves
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown.
Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat.
Add onion, bell pepper and corn.
Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix.
Heat to simmering; stir in rice.
Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
