Cheesy Mexican Skillet

    1 lb lean ground beef
    1 cup chopped onion
    1 can (4 oz) sliced mushrooms, drained
    1-1/2 tsp garlic powder
    1 tsp chili powder
    1/2 tsp salt
    1/2 tsp pepper
    1/3 cup sour cream
    1/2 cup Wee Willy's® Chunky Medium Salsa
    2 pkgs (10 oz each) frozen Green Giant® Cream Style Corn,
    prepared as directed on pkg
    4 cups cooked wild rice
    2 cups Sargento® Artisan Blends® Shredded Authentic Mexican
    Cheese, divided

In a large skillet, brown beef, onion and mushrooms. Add garlic
powder, chili powder, salt and pepper. Stir in sour cream, salsa,
corn, wild rice and 1 cup cheese; heat through. Melt remaining
cheese on top.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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