Print Options

Back to Mexican Skillet Supper >

Include these items:

Taste of Home Logo

Mexican Skillet Supper

Mexican Skillet Supper
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
6-8 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 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.
© Taste of Home 2012

2 of 2

Mexican Skillet Supper (continued)

Editor's Note:This recipe was tested with Hamburger Helper dinner mix.
Nutrition 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.
© Taste of Home 2012