TACO NOODLE SKILLET

TACO NOODLE SKILLET 1 pound lean ground beef or ground chicken 2 Tablespoons dried minced onion 1 (1 oz.) packet taco seasoning 3/4 cup water 1 red bell pepper, chopped 1 (15 oz.) can of corn, drained 1 cup shredded cheddar cheese 1 (8 oz.) container of garden vegetable cream cheese 1 (4 oz.) can sliced black olives, drained 8 ounces extra broad noodles ( I use No Yolks ) Brown ground beef in a large (12-inch) non-stick skillet over medium-high heat until cooked through. Drain any grease. Add dried minced onion, taco seasoning, water, bell pepper and corn to skillet. Bring mixture to a boil, then reduce heat to low. Stir and cook for 10 minutes. Meanwhile, cook noodles in a large pot of water, according to package directions. Drain water. Add the cheddar cheese and the block of cream cheese to skillet. Continue to stir and cook until cheese is melted. Gently stir in sliced olives and No Yolks noodles until everything is combined. Serve and enjoy