My mother gave me a cookbook from a fundraiser, and the recipe I’ve used most is for skillet nachos. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion.
—JUDY HUGHES WAVERLY, KS
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes until rice is tender and mixture is slightly thickened.
2. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired.
PER SERVING (calculated without optional toppings): 676 cal., 31g fat (10g sat. fat), 63mg chol., 1293mg sod., 74g carb. (4g sugars, 4g fiber), 25g pro.