Taco Supper Skillet

1/2 lb. lean ground beef
1 envelope (1.25-oz) Ole El Paso taco seasoning mix
2-1/4 cups water
1-1/2 cups uncooked wagon wheel pasta
1-1/2 cups Green Giant Niblets frozen corn
1 can (15 to 16 oz,) pinto or kidney beans, rinsed and drained
1 medium tomato, chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1 Tbsp. chopped fresh chives

Cook beef in 12-in. skillet over medium heat about 6 minutes, stirring frequently, until browned.

Stir in seasoning mix, water, pasta, corn, beans and tomato into beef. Heat to boiling, stir. Reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid is absorbed.

Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover and let stand for 2 to 3 minutes or until cheese is melted.