Skillet Nachos

Skillet Nachos

1. 1 pound ground beef
2. 1 can (14-1/2 ounces) diced tomatoes, undrained
3. 1 cup fresh or frozen corn, thawed
4. 1 cup red or green pepper, chopped
5. 1/2 cup water
6. 1 envelope taco seasoninG
7. 1/2 teaspoon salt
8. 1 cup shredded Colby-Monterey Jack cheese
9. 1 package (16 ounces) tortilla chips
10. Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

1. In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain.
2. Stir in tomatoes, corn, rice, water, taco seasoning and salt.
3. Bring to a boil.
4. Reduce heat; simmer, covered, until mixture is slightly thickened, 8-10 minutes.

To assemble:

1. Remove from heat; sprinkle with cheese.
2. Let stand, covered, until cheese is melted, about 5 minutes.
3. Divide tortilla chips among 6 plates; spoon beef mixture over chips.
4. Serve with toppings. 

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