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| Taco Supper Skillet |
Ingredients
- 1/2 pound gounf beef
- 1 package Old El Paso taco seasoning mix
- 2 1/4 cups water
- 1 1/2 cups uncooked wagon wheel pasta
- 1 1/2 cup frozen corn (thawed)
- 1 can (15oz) kidney or pinto beans, drained and rinsed
- 1 medium tomato, chopped
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Directions
- In a 12in skillet, cook ground beef over medium-high heat until thoroughly cooked; drain
- Stir seasoning mix, water, pasta, corn, beans and tomatoes into beef
- Heat to boiling
- Stir, reduce heat to medium
- Cover, cook 10-15 minutes, stirring occasionally, until pasta is cooked and most of the liquid has been absorbed
- Stir in sour cream
- Remove from heat
- Sprinkle with cheese, cover and let stand for 2-3 minutes until cheese is melted
I didn't have any wagon wheel (or rotelle) pasta, so I used eblows instead. I also used a can of stewed tomatoes and chopped them into smaller pieces. I topped with extra cheese, it didn't say too, but you can't say no to extra cheese!
(Recipe used: Best of Betty Crocker 2013)
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