Skillet Cheesy Taco Pasta
Tex-Mex Salad and Chips
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- 2 cups water
- 1 (10-oz) can enchilada sauce
- 8 oz elbow pasta
- 1 (12-oz) pkg frozen whole kernel corn
- 1 (8-oz) pkg shredded fiesta-blend cheese, divided
- 1 (8-oz) carton sour cream
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet.
- Stir in taco seasoning mix, water, enchilada sauce, pasta, and corn; bring to a boil, cover, reduce heat, and simmer 10 to 12 minutes or until pasta is tender.
- Remove from heat, and stir in 1½ cups cheese until melted.
- Sprinkle with remaining cheese; top servings with sour cream.
Side Dish Ingredients
- 2 (10.5-oz) pkg Southwest salad kits
- 1 (10-oz) pkg tortilla chips
Side Dish Instructions
- Prepare salad kits according to package directions.
- Serve chips on each plate.
Kid-Friendly Meal Plan
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