1/2 lb. lean ground beef

1 envelope (1.25-oz.) taco seasoning

2-1/4 cups water

1-1/2 cups uncooked wagon wheel pasta

1-1/2 cup frozen corn

1 can (15 to 16-0z.) pinto or kidney beans rinsed and drained
1 medium ripe tomato, chopped
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 Tbsp. fresh chopped chives

Cook beef in skillet over medium-high heat about 6 minutes, stirring to crumble until browned, drain.

Stir seasoning mix, water, pasta, corn, beans and tomato into beef mixture.  Heat to boiling.  Reduce to medium-low.  Cover and cook 15 minutes, stirring occasionally until pasta is desired doneness and most of the liquid has been absorbed.

Stir in sour cream.  Remove from heat.  Sprinkle with chives and cheese.  Cover and let stand 3 minutes or until cheese is melted.

Makes 4 servings

Prep time: 35 minutes
Cook time 21 minutes