Skillet Nachos

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• 1 pound ground beef
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup fresh or frozen corn, thawed
• 3/4 cup uncooked instant rice
• 1/2 cup water
• 1 envelope taco seasoning
• 1/2 teaspoon salt
• 1 cup shredded Colby-Monterey Jack cheese
• 1 package (16 ounces) tortilla chips
• Optional toppings: sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Directions

1. In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes.
2. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, 5 minutes. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired.

Recipe source: tasteofhome

source https://www.abellkitchen.com/2018/11/skillet-nachos.html

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