Mexican Rice Skillet

Makes 6 servings.

1/2 pound EACH: lean ground beef, ground turkey
1 small onion, chopped
1 10-ounce can mild diced tomatoes and green chilies
1/2 cup water
1 cup uncooked long-grain rice
1 1.25-ounce package reduced-sodium mild taco seasoning mix
2 cups shredded lettuce
1 tomato, chopped
1 small avocado (about 5 ounces), sliced
1 21/4-ounce can black olives, rinsed and drained sliced
1 cup reduced-fat Mexican cheese blend
Baked tortilla chips and salsa

In a large nonstick skillet, cook beef and turkey 6 minutes or until meats are no longer pink; drain well.

Add onion, tomatoes and green chilies, water, rice and taco mix. Cook, covered, over medium heat for 15 minutes, stirring occasionally.

Uncover and cook 15 minutes longer; remove from heat. Sprinkle with lettuce, tomato, avocado and olives.

Stand tortilla chips around edge of skillet; serve with additional chips and salsa.