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Mexi-Tuna Skillet Dinner

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Mexi-Tuna Skillet Dinner
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 5
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If you like taco salad, you'll love this layered tuna dish! Use the red pepper sauce to spice it up, then top it with sour cream, sliced ripe olives and chopped tomato if desired.

Ingredients

1
can (5 oz) tuna, drained
1
can (11 oz) whole kernel corn with red and green peppers
1
package Tuna Helper™ cheesy pasta
3
cups hot water
1
cup milk or 1 package (9 oz) frozen cut green beans
3
tablespoons margarine or butter
9
to 10 drops red pepper sauce, if desired
Tortilla chips

Directions

  • 1 Stir uncooked Pasta, Sauce Mix and remaining ingredients except tortilla chips in 12-inch skillet. Heat to boiling, stirring occasionally.
  • 2 Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).
  • 3 Serve on bed of tortilla chips. Top with sour cream, sliced ripe olives and chopped tomato if desired.
Tips  

Olé! If you keep taco ingredients on hand for quick dinners, share the toppings (sour cream, shredded cheese, chopped tomatoes, sliced ripe olives, shredded lettuce, guacamole) with this Mexi-tuna masterpiece.

Use a 3-ounce pouch of tuna for the canned; no need to drain!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
110
)
Daily Value
Total Fat
12 g
(
Saturated Fat
3 g
)
Cholesterol
15 mg
Sodium
990 mg
Potassium
400 mg
Total Carbohydrate
43 g
(
Dietary Fiber
3 g
)
Protein
12 g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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