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Taco Supper Skillet Recipe

A delicious, hearty skillet meal features family-favourite flavours.

Prep Time: 35 Mins | Total Time: 35 Mins | Makes: 4 Servings

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Ingredients:

1/2 lb (250 g) lean ground beef
1 package Old El Paso* Taco Seasoning Mix
2 1/4 cups (550 mL) water
1 1/2 cups (375 mL) uncooked wagon wheel pasta
1 1/2 cups (375 mL) Green Giant* Frozen Niblets* Whole Kernel Corn
1 can (19 oz/540 mL) kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (3/4 cup/175 mL)
1/2 cup (125 mL) sour cream
1 cup (250 mL) shredded Cheddar cheese
1 tbsp (15 mL) chopped fresh chives

Method:

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
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.
Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.

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.
Health Twist : You can reduce the sodium in this recipe by using Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix.

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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

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