| 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 |
Serve with...
Baked Apples with Granola
Total Time:
15 min
| 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. |
| Increase water to 2 1/2 cups. |
|
| Ground turkey can be used in place of the lean ground beef, and fat-free sour cream can be substituted for the regular sour cream. You'll reduce the fat to 17 grams per serving. |
|
| You can reduce the sodium in this recipe to 750 milligrams per serving by using Old El Paso® 40% less-sodium taco seasoning mix. |
Nutrition Information:
660 ( 210); 23g ( 12g, 1g); 85mg; 1060mg; 77g ( 12g, 5g); 34g 20%; 6%; 25%; 30% 5 ; 0 ; 0 ; 2 1/2 ; 1 1/2 5