Ingredients
1 pound ground beef1 can (14-1/2 ounces) diced tomatoes, undrained1 cup fresh or frozen corn, thawed3/4 cup uncooked instant rice1/2 cup water1 envelope taco seasoning1/2 teaspoon salt1 cup shredded Colby-Monterey Jack cheese1 package (16 ounces) tortilla chipsOptional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges
Preparation
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.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.
