TACO SUPPER SKILLET

Taco Supper Skillet image

Reinvent taco night with this hearty Mexican-style skillet supper.We bet it willl be a family favorite!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

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 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

Steps:

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.

Nutrition Facts : Calories 660, Carbohydrate 77 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 12 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 5 g, TransFat 1 g