Recipe - Mexican Pasta Skillet Suppper

1 pound Ground beef
1 cn (11oz) dices peeled
tomatoes, undrained
1 pack (16oz) Green Giant Pasta
Accent Frozen Vegetables
and Pasta
1 cn (16oz) pinto beans or kidney
beans, drained
1 pack (1One fourth oz) Old El Paso Taco
Mix
2 ounce Shredded cheddar cheese

(Mrs Ruth Jordan)

Brown ground beef in large skillet or dutch oven; drain. Stir in tomatoes,
frozen vegetables with pasta, beans and Taco seasoning. Bring to boil;
reduce heat to low; simmer for 810 minutes. Sprinkle with cheese. Serves
4.

Posted to EATL Digest 07 Sep 96

From: Debbie Grayson Bone ssr@SCCOAST.NET

Date: Sat, 7 Sep 1996 22:36:13 0700