Taco Supper Skillet

By á-24350

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 4
Preparation time 35mins
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

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

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.

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