52 Weeks of Cooking- Week 15

Ranch Beef Skillet Supper

1 pound ground beef

1 box seasoned rice and black beans

2 ½ cups water

1 can (14.5 oz) diced tomatoes with green chilies (I used a diced tomato/garlic mix thing in same size can)

1 box (10 oz) frozen corn kernels ( i did not use this because I hate corn)

½ cup packed cilantro (decided not to use this)

1 cup shredded cheddar cheese


Cook beef in large nonstick skillet over medium-high heat, breaking up clumps of meat with spoon till no longer pink. Drain grease and add back to pan.

Stir in water, rice and beans, tomatoes and corn. Bring to boil, reduce heat.

Cover and simmer about 20 minutes or till water is absorbed.

Meanwhile, chop cilantro. Sprinkle on servings along with cheese.