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Mexi-Tuna Skillet Dinner

Prep 10 min
Total 30 min
Servings 5

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. MORE+ LESS-

By Tablespoon Kitchens

January 23, 2009

Ingredients

can (5 oz) tuna, drained

can (11 oz) whole kernel corn with red and green peppers

package Tuna Helper™ cheesy pasta

cups hot water

cup milk or 1 package (9 oz) frozen cut green beans

tablespoons margarine or butter

to 10 drops red pepper sauce, if desired

Tortilla chips

Steps

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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.

Expert 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!