Monday, July 30, 2012

Taco Skillet Dinner

4 servings
2 ½ cups uncooked bow-tie (farfalle) pasta (6 oz)
1 lb lean (at least 80%) ground beef
½ cup chopped green onions (8 medium)
1 package taco seasoning
½ cup water
1 cup  salsa
1 ½ cups shredded cheese – cheddar or mixed
2 TB sour cream
Diced tomatoes
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
Stir in water and taco seasoning mix.  Simmer about 5 minutes.
Stir onions and salsa into beef,  heat to boiling. Reduce heat to medium-low; cook 5 minutes. Stir in cooked pasta and cheese,   heat through.  Stir in sour cream.  Top with diced tomatoes (not shown in picture)

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