Mom's Who Think Skillet Taco Supper

• ½ lb Lean Ground Beef 
• 1 Pkg (1 oz) Taco Seasoning Mix 
• 2 ¼ cups Water 
• 1 ½ cups Uncooked Pasta (I Like Mini Farfalle) 
• 1 ½ cups Frozen Corn 
• 1 can (15 oz) Kidney or Pinto Beans, Drained, Rinsed 
• 1 Medium Tomato, Chopped (¾ cup) 
• ½ cup Sour Cream 
• 1 cup Shredded Cheddar Cheese (4 oz) 
• 1 Tbs Chopped Fresh Chives

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. 

2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.


3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.


4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.


5. Cover; let stand 2 to 3 minutes or until cheese is melted.


6. Serve with tortilla chips.