Skillet Cheesy Taco Pasta
Tex-Mex Salad and Chips
Ingredients
- ½ lb ground beef
- ½ (1-oz) envelope taco seasoning mix
- 1 cup water
- 1 (10-oz) can enchilada sauce
- 4 oz elbow pasta
- 1 cup frozen whole kernel corn
- 1 cup shredded fiesta-blend cheese, divided
- ¼ cup 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 ¾ cup cheese until melted.
- Sprinkle with remaining cheese; top servings with sour cream.
Side Dish Ingredients
- 1 (10.5-oz) pkg Southwest salad kit
- ½ (10-oz) pkg tortilla chips
Side Dish Instructions
- Prepare salad kit according to package directions.
- Serve chips on each plate.
Kid-Friendly Meal Plan
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