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

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