1 lb. ground beef
1 (1 1/4 oz.) envelope taco seasoning mix
1 1/2 c. water
1 c. thick chunky salsa (mild)
1 c. frozen whole kernel corn
1 1/2 c. uncooked instant rice
3/4 (4 oz.) c. shredded taco-seasoned cheese
1 c. shredded lettuce
1 medium tomato, chopped
sour cream (if desired)

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown. Drain. Stir in seasoning mix, water, salsa and corn. Heat to boiling. Stir in rice. Boil 1 minute. Remove from heat. Cover and let stand 8 minutes. Fluff rice mixture with fork. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of edge. Sprinkle tomato in circle next to lettuce. Serve with sour cream.