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Mexican Skillet Supper Recipe

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A co-worker gave me this recipe. I added a few things for extra zip, and it always turns out well.—Kathy Willis, Pryor, Oklahoma

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Mexican Skillet Supper Recipe

Prep: 10 min. Cook: 30 min.

Yield: 6-8 Servings

10 30 40

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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2 celery ribs, chopped
1 small green pepper, chopped
1/4 cup chopped onion
1 package (8.6 ounces) beef taco pasta dinner mix
1 teaspoon chili powder
3-2/3 cups hot water
2 cups (8 ounces) shredded cheddar cheese
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (2-1/4 ounces) sliced ripe olives, drained
Sour cream, optional

Directions

In a large skillet, cook beef, celery, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Set aside topping packet from the dinner mix for another use. Stir the contents of dinner mix seasoning packet, chili powder and water into beef mixture. Bring to a boil. Stir in noodles from dinner mix. Reduce heat; cover and simmer for 12-15 minutes or until noodles are tender.
Stir in the cheese, tomatoes and olives; heat through. Serve with sour cream if desired. Yield: 6-8 servings.

Editor's Note:This recipe was tested with Hamburger Helper dinner mix.

Nutritional Facts 1 serving (1-1/2 cups) equals 253 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 464 mg sodium, 10 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Mexican Skillet Supper in Casserole Cookbook , p299

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