Name: Mexican Skillet Supper
Prep time: 13 min
Cook time: 27 min
Total time: 40 min
Yield: 6 servings (serving size: 1/2 cup rice, 2/3 cup beef mixture, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Ingredients: 2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Success); ½ pound ground sirloin; 1 (16-ounce) can light red kidney beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes and green chiles, undrained; 1 (1.25-ounce) package 40%-less-sodium taco seasoning; ¾ cup frozen whole-kernel corn; ¾ cup water; 6 tablespoons reduced-fat sour cream; 6 tablespoons finely chopped fresh cilantro

While rice cooks, heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring to crumble. (Drain if necessary, and return beef to pan.) Stir in beans and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally.

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Mexican Skillet Supper

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