1

lb. lean ground beef

1 1/2

cups water

1

(14.5-oz.) can diced tomatoes with mild green chiles, undrained

1

(11-oz.) can whole kernel corn, red and green peppers, drained

1

(4.4-oz.) envelope Spanish rice mix

6

oz. (1 1/2 cups) shredded Mexican cheese blend

1

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

2

Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender.

3

Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese.