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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council