Speedy Tex-Mex Skillet Dinner
Recipe by: diznoid2001
1 pound lean ground beef
3/4 cup chopped onion
3 tablespoons Fajita Seasoning
1/2 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
1 1/2 cups water
1 1/2 cups thinly sliced zucchini
1 cup frozen whole kernel corn
14 1/2 ounces stewed tomatoes
1 1/2 cups uncooked quick-cooking rice
4 ounces shredded reduced-fat Cheddar cheese
2 small tomatoes chopped
1 tablespoon Hot Pepper Sauce to taste (1 to 2)
In large skillet, brown ground beef and onion; drain excess grease. Stir in
Mexican Blend Seasoning and next six ingredients; bring to a boil. Stir in the
rice; reduce heat to low. Cover, and simmer 8 to 10 minutes or until liquid is
absorbed; stirring occasionally. Remove from heat. Fluff with a fork; sprinkle
with cheese. Cover; let stand 3 minutes or until cheese is melted. Serve with
a mixture of the tomato and hot pepper sauce.