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Mexi-Tuna Skillet Dinner

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By Betty Crocker Kitchens
Updated Jan 23, 2009
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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.

Mexi-Tuna Skillet Dinner

  • Prep Time 10 min
  • Total 30 min
  • Servings 5
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Stir uncooked Pasta, Sauce Mix and remaining ingredients except tortilla chips in 12-inch skillet. Heat to boiling, stirring occasionally.
  • Step 
    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).
  • Step 
    3
    Serve on bed of tortilla chips. Top with sour cream, sliced ripe olives and chopped tomato if desired.

Nutrition

320 Calories
12 g Total Fat
12 g Protein
43 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
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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