Taco Supper Skillet – Recipe

My husband’s favorite food in college was Hamburger Helper so when I saw this recipe, I had to try it.  It sounds like grown-up Hamburger Helper.  And that’s basically what it is….only without any ingredients I can’t pronounce. :)

Taco Supper Skillet


Taco Supper Skillet
  • 1 lb ground beef
  • 1 package taco seasoning mix
  • 2¼ cups water
  • 1½ cups uncooked pasta (I use elbow macaroni)
  • 1½ cups whole kernel corn
  • 1 can kidney beans, drained and rinsed
  • 1 tomato, chopped
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 Tbsp chopped fresh chives (optional)
  1. In a large skillet, cook beef until brown and then drain grease.
  2. Stir seasoning, water, uncooked pasta, corn, beans, and tomato into the skillet with beef. Heat to boiling and then stir.
  3. Reduce heat to medium-low. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until pasta is done and most of the liquid is absorbed.
  4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover and let stand for 2 minutes while cheese melts.

This is the original recipe but I actually stop after step 3 and let each person decide if and how much sour cream and cheese (and chives, if I have them) they want to add.  And if you want this to be dairy-free, you can skip the cheese and sour cream and instead top with mashed avocado.  It’s a pretty yummy alternative!  Also, not adding the sour cream and cheese to the skillet makes for better leftovers.  You can heat up the skillet meal leftovers and then add in fresh sour cream and cheese (or avocado).  Enjoy!

Related Posts Plugin for WordPress, Blogger...

One Response to Taco Supper Skillet – Recipe

  1. Angie says:

    Yummy!!! This was so good, even though I couldn’t find my beans in my pantry!! :( Thanks for posting this recipe, everyone loved it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: