Taco Supper Skillet

 

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

• 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.