Taco Steak Pasta

taco steak pasta Entree
Taco Steak Pasta
  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 4

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

Updated August 2, 2016
Bake-Off® Contest 42, 2006
Kathi Manzagol
Monterey, California


  • 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) sweet yellow and white corn, drained
  • 1/2
    cup sliced almonds


  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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