Cheesy Beef and Corn Skillet

Cheesy Beef and Corn Skillet
1 pound 93 percent lean ground beef, fresh or frozen
1 teaspoon vegetable oil
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for about 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (15 ounces) diced tomatoes
2 cups "instant" (5-minute) rice
11/2 cups water
2 cups frozen yellow corn kernels
1 jar (15 ounces) salsa-cheese sauce, such as Pace or Old El Paso (see note)
1. If the beef is frozen, run hot water over it so you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, at high, to begin defrosting.
2. Meanwhile, heat the oil at medium-high in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef (fresh or partially defrosted) to the skillet and raise the heat to high, turning and breaking up the meat from time to time.
3. Rinse and seed the bell pepper and coarsely chop it, adding it to the skillet as you chop. Add the garlic. Continue to cook, stirring frequently, until all of the meat is crumbled and browned, 5 to 6 minutes.
4. Reduce the heat to medium-high. Add the tomatoes, rice, water and corn to the skillet. Stir to mix. Cover the skillet and cook until the rice is tender and absorbs most of the broth, about 5 minutes. Stir from time to time, keeping the skillet covered as much as possible.
5. Reduce the heat to low. Add the salsa-cheese sauce and stir well. Serve at once.
Serves six.
Cook's note: Salsa-cheese sauce comes in "mild," "medium" or "hot" versions. Any variety will work in this recipe. Choose the spice level that suits your preference.
Nutrition values per serving: 495 calories (41 percent from fat), 24 g fat (13 g saturated), 48 g carbohydrates, 4 g fiber, 27 g protein, 99 mg cholesterol, 1,392 mg sodium.