1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 cup water
1/4 cup vegetable oil
1 cup diced yellow onions
1 medium red bell pepper, diced
1 cup Cascadian Farm™ frozen organic sweet corn
1/2 teaspoon salt
3 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup shredded Monterey Jack cheese (4 oz)
Diced avocado, fresh cilantro leaves, sliced green onions, Old El Paso™ Thick 'n Chunky salsa, if desired
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet. Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges. Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through. Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts. Top with remaining ingredients.