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- ½ lb lean (at least 80%)
- ground beef
- 1 package (1 oz) taco seasoning mix
- 2 ¼ cups water
- 1 ½ cups uncooked wagon wheel pasta (5 ½ oz) (I used Tikyada gluten free spirals)
- 1 ½ cups frozen corn (I added frozen peas & carrots too)
- 1 can (15 oz) kidney beans or pinto beans, drained, rinsed (I used navy beans)
- 1 medium tomato, chopped (¾ cup)
- ½ cup sour cream
- 1 cup shredded Cheddar cheese (4 oz)
- 1 Tablespoon chopped fresh chives
- 1. In 12-inch skillet, cook
- beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown;
View Full Recipe at Gluten Free Edmonton
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1591g | |
| Calories 1335 | |
| Calories from Fat 570 | 43% |
| Total Fat 64.84g | 81% |
| Saturated Fat 38.02g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 4535mg | 189% |
| Potassium 2126mg | 61% |
| Total Carbs 137.29g | 37% |
| Dietary Fiber 36.6g | 122% |
| Sugars 26.98g | 18% |
| Protein 62.83g | 101% |
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