Lunch: Mexican Lasagna Skillet

Like a twist on traditional lasagna? Taco seasoning and black beans are great additions to this skillet recipe.

Ingredients

1 lb lean (at least 80%) ground beef
2 cups hot water
1/2 cup milk
1 box Hamburger Helper™ lasagna
2 tablespoons Old El Paso™ 40% less sodium taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 cup shredded taco-seasoned cheese blend (4 oz)

Instructions

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box) and taco seasoning mix. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in beans, frozen corn and salsa; return to boiling. Reduce heat; cover and simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with cheese. Let stand 5 minutes.

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