(11-ounce) can Mexican-style corn or sweet corn, drained
cups (6 ounces) shredded Cheddar cheese, divided
1. In large skillet over medium-high heat, brown ground beef. Remove from skillet; drain. Set aside.
2. In same skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
3. Slowly stir in 2-1/2 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
4. Stir in refried beans, corn, 1 cup cheese and beef; return to a simmer. Cover; simmer 5 to 10 minutes or until rice is tender. Top with remaining 1/2 cup cheese. Serve in skillet with tortilla chips.