Taco Supper Skillet

Taco Supper Skillet

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Health Twist
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:

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:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.
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