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Recipe

Taco Supper Skillet

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Kathy Saatzer, a Betty Crocker Kitchens test kitchen expert, shares a recipe. A delicious, hearty skillet meal features family-favorite flavors.

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( 83 Ratings)

83 Ratings

5 Stars 51%

4 Stars 34%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 33 )

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PREP TIME 35 Min
TOTAL TIME 35 Min
SERVINGS 4

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

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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.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 660

(Calories from Fat 210),

Total Fat 23g

(Saturated Fat 12g,
Trans Fat 1g),

Cholesterol 85mg;
Sodium 1060mg;
Total Carbohydrate 77g

(Dietary Fiber 12g,
Sugars 5g),

Protein 34g;

Percent Daily Value*:

Exchanges:

5 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 33 Reviews View All

Posted 10/26/2012 6:26:33 AM REPORT ABUSE Binkle said:

Rating:

This recipe has been added to our regular menu lineup - it's that good! I recommend using a taco seasoning labeled "spicy". We tried it using a milder one, and it seemed to be missing something.

This reply was: Helpful Inspiring

Posted 10/1/2012 8:59:50 PM REPORT ABUSE June129 said:

Rating:

This is a hit with my family. I have made it many times already and will make it for years to come.

This reply was: Helpful Inspiring

Posted 9/16/2012 7:15:52 PM REPORT ABUSE momela3 said:

Rating:

Everyone really liked this. I needed a bigger dish, so made a few changes. I used 1.5# of ground beef and doubled everything else--except used only one can of beans and one drained can of corn. My husband and I spiced it up further with salsa on the side. The leftovers were good for lunch!

This reply was: Helpful Inspiring