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Mexican Skillet Supper

Total Time

Prep: 10 min. Cook: 30 min.


6-8 servings

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


  • 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 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


  1. 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.
  2. 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.
  3. Stir in the cheese, tomatoes and olives; heat through. Serve with sour cream if desired.

Nutrition Facts

1-1/2 cups: 253 calories, 15g fat (9g saturated fat), 68mg cholesterol, 464mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 20g protein.

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