Mexican pasta skillet suppper
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | can | (11oz) dices peeled tomatoes, undrained |
| 1 | pack | (16oz) Green Giant Pasta Accent Frozen Vegetables and Pasta |
| 1 | can | (16oz) pinto beans or kidney beans, drained |
| 1 | pack | (1-1/4 oz) Old El Paso Taco Mix |
| 2 | ounces | Shredded cheddar cheese |
Directions
(Mrs Ruth Jordan)
Brown ground beef in large skillet or dutch oven; drain. Stir in tomatoes, frozen vegetables with pasta, beans and Taco seasoning. Bring to boil; reduce heat to low; simmer for 8-10 minutes. Sprinkle with cheese. Serves 4.
Posted to EAT-L Digest 07 Sep 96 From: Debbie Grayson Bone <ssr@...> Date: Sat, 7 Sep 1996 22:36:13 -0700