Mexican Nacho Skillet

• 1 Tbsp Olive oil
• 8 Oz Ground Beef
• 3 Cloves Garlic, minced
• 1 Onion, diced
• 1 Cup Jasmine rice
• 1 Cup Zesty Mexican BLENDABELLA
• 4 Oz Canned diced green chilis
• 1 Cup Corn kernels, frozen, canned or roasted
• 1/4 tsp Chili powder
• 1/4 tsp Cumin
• To Taste Kosher salt and freshly ground black pepper
• 1/2 Cup Shredded Cheddar Cheese
• 1/2 Cup Shredded Monterey Jack Cheese
• 1 Roma Tomatoe
• 2 Tbsp Chopped fresh cilantro
• 1 Bag Tortilla Chips

Instructions

1. In a large skillet, add olive oil and warm over medium-high heat. Once hot, add ground beef, garlic and onion. Cook until beef has browned, approximately 3 to 4 minutes. Drain excess fat.
2. Stir in rice and toast for approximately 2 minutes in the pan.
3. Stir in BLENDABELLA, chilis, and 1 ½ cups water. Bring the mixture to a simmer.
4. Once simmering, stir in corn, chili powder, and cumin. Season with salt and pepper, lightly.
5. Bring to a boil, cover and reduce heat to a simmer. Cook until the rice is cooked through, approximately 13 to 16 minutes.
6. Remove from heat and top with cheeses. Cover until cheese has melted, approximately 2 minutes.
7. Serve immediately. Garnish with tomato and cilantro. Serve with tortilla chips.