Skillet Cheesy Taco Pasta
Ranch Wedge Salads
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1 lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- 2 cups water
- 1 (10-oz) can enchilada sauce
- 8 oz elbows pasta
- 1 (12-oz) pkg frozen corn kernels
- 1 (8-oz) pkg shredded fiesta blend cheese, divided
- ½ 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 1½ cups cheese until melted.
- Sprinkle with remaining cheese; top servings with sour cream.
Side Dish Ingredients
- 1 large head iceberg lettuce
- ⅓ cup Ranch dressing
- 1 cup coarsely crushed tortilla chips
Side Dish Instructions
- Cut lettuce into 6 wedges; drizzle with dressing, and sprinkle with crushed tortilla chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
531
|
90
|
621
|
| Fat (g) | 24 | 6 | 30 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 50 | 8 | 58 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 978 | 145 | 1123 |
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