Ingredients

The following ingredients have 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 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

Instruction

  • 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.