Beef, Casseroles, Mexican, Pasta

Tacos in a Pan

  • 1/2 pound lean ground beef
  • 1/2 cup onion, chopped
  • 1 package of taco seasoning mix
  • 2 1/4 cups water
  • 1 1/2 cups bowtie pasta (or your favorite pasta shape)
  • 1 1/2 cups frozen corn
  • 1 can (15-ounces) kidney or pinto beans, rinsed and drained
  • 1/2 cup chunky salsa
  • 1/2 cup sour cream
  • 1 cup Cheddar cheese, shredded
  1. Cook ground beef and onion on medium until brown; drain.
  2. Stir in taco seasoning, water, uncooked pasta, corn, beans, and salsa. Heat uncovered to boiling. Cover and cook for an additional 10–15 minutes.
  3. Stir occasionally, until pasta is done and liquid has been absorbed. Stir in sour cream. Remove from heat and add cheese. Cover and let stand until cheese melts. Optional toppings: Sliced black olives, sliced avocado, sliced jalapeños

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