Taco Steak Pasta

The addition of ground chipotle chiles adds zest to this stovetop meal. Corn bread is a perfect accompaniment.

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Servings 4

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Bake-Off® Contest 42, 2006

Kathi Manzagol

Monterey, California

ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1: tablespoon vegetable oil

1: lb boneless lean beef sirloin steak, cut into bite-size strips

3: cups hot water

1: box (7.1 oz) Hamburger Helper® beef taco

1/4: cup milk

1/2: cup finely chopped red bell pepper

1/2: teaspoon ground chipotle chiles

1/4: cup whipping cream

1: can (11 oz) Green Giant® SteamCrisp® super sweet yellow and white corn, drained

1/2: cup sliced almonds

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Directions

1 In 10- or 12-inch skillet, heat oil over medium-high heat. Add beef strips; cook and stir until browned. Drain. Stir in water and Sauce Mix. Increase heat to high; heat to boiling, stirring occasionally. Stir in Pasta. Reduce heat to medium-low; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands).
2 Meanwhile, in small bowl, stir milk and Topping mix 30 seconds until blended; set aside.
3 Stir bell pepper, ground chipotle chiles, whipping cream and corn into pasta mixture. Cook about 2 minutes, stirring occasionally, until thoroughly heated. Remove from heat. Spoon Topping over beef mixture. Sprinkle with almonds.