Taco Supper Skillet

Name: Taco Supper Skillet
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams can Progresso® kidney beans or pinto beans, drained, rinsed; 355 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 1 Tbsp chopped fresh chives; 227 grams lean (at least 80%) ground beef; 156 grams 1/2 cups uncooked wagon wheel pasta; 113 grams cup shredded Cheddar cheese; 118 milliliters sour cream; 28 grams package Old El Paso® taco seasoning mix; 177 milliliters medium tomato, chopped; 532 milliliters water

You can never have too many main course recipes, so give Taco Supper Skillet a try. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 553 calories, 32g of protein, and 20g of fat each. A mixture of wagon wheel pasta, valley corn, chives, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef.

Ingredients you will need

Seasoning Mix

Tomato

Beans

Pasta

Water

Beef

Corn

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.

Ingredients you will need

Pasta

Stir in sour cream.

Ingredients you will need

Sour Cream

Remove from heat.

Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.

Ingredients you will need

Cheese

Chives

Equipment

Frying Pan

Ingredients

Servings:

425grams

can Progresso® kidney beans or pinto beans, drained, rinsed 355milliliters

Green Giant® Valley Fresh Niblets® frozen corn 1Tbsp

chopped fresh chives 227grams

lean (at least 80%) ground beef 156grams

1/2 cups uncooked wagon wheel pasta 113grams

cup shredded Cheddar cheese 118milliliters

sour cream 28grams

package Old El Paso® taco seasoning mix 177milliliters

medium tomato, chopped 532milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.