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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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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.
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