Taco Supper Skillet.

By rrxing

Ingredients

• 1/2 lb lean (at least 80%) ground beef
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 2 1/4 cups water
• 1 1/2 cups uncooked wagon wheel pasta (5 1/2 oz)
• 1 1/2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
• 1 can (15 oz) Progresso® kidney beans or pinto beans, drained, rinsed
• 1 medium tomato, chopped (3/4 cup)
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese (4 oz)
• 1 tablespoon chopped fresh chives

Details

Servings 1
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.

2 Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.

3 Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.