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Prep 35min
Total35min
Servings4
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Ingredients
1/2
lb lean (at least 80%) ground beef
1
packet (1 oz) Old El Paso™ Original 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
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Steps
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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If you'd like, 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 can decrease the sodium in this recipe by using Old El Paso™ 25% Less Sodium Taco Seasoning Mix instead of Original Taco Seasoning Mix.
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