Taco-Macaroni Supper Skillet 

Quick and simple, this dish packs a lot of flavor!  The added bonus
is that you don't have to pre-cook the macaroni!

Taco-Macaroni Supper Skillet

1/2 pound (225 g) lean ground beef
1 package (1.25 oz / 35 g) taco seasoning mix
2-1/4 cups (540 ml) water
1-1/2 cups (360 ml) uncooked elbow macaroni (5-1/2 oz / 154 g)
1-1/2 cups (360 ml) frozen corn
1 can (15 oz / 420 g) pinto or kidney beans, rinsed and drained
1 medium tomato, chopped
1/2 cup (120 ml) sour cream
1 cup (240 ml) shredded Cheddar cheese (4 oz / 112 g)
1 T (15 ml) chopped fresh chives or green onion tops

Brown ground beef in large skillet over medium-high heat until
thoroughly cooked, stirring frequently.  Drain.

Add seasoning mix, water, uncooked macaroni, corn, beans and
tomato; mix well.  Bring to a boil.  Stir; reduce heat to medium-
low.  Cover; cook 8 to 10 minutes or until macaroni is of desired
doneness, stirring occasionally.

Top with dollops of sour cream.  Sprinkle with cheese and chives.
Cover; let stand 2 to 3 minutes or until cheese is melted.

Makes 5 servings.

Per serving: 480 cal., 20 g fat (10 g sat. fat), 60 mg chol, 990 mg
sodium, 50 g carbo., 7 g fiber, 5 g sugars, 25 g protein