Steak Taco Noodle Skillet

lb (500 g) sirloin steak, thinly sliced

pkg Hamburger Helper^TM Beef Taco

tbsp (30 mL) vegetable oil

3 1/4

cups (800 mL) hot water

can (540 mL) black beans, drained and rinsed

cup (250 mL) frozen corn

1/4

cup (50 mL) milk

cup (250 mL) Monterey Jack cheese

1/3

cup (75 mL) fresh cilantro, chopped (optional)

radishes, thinly sliced

Heat oil in large skillet set over high heat; cook steak for about 5 minutes or until browned.
Stir in hot water, and sauce mix and uncooked pasta (from Hamburger Helper^TM pkg), black beans and corn; bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for about 10 minutes or until pasta is tender.
Meanwhile, in small bowl, whisk together milk with Topping (from Hamburger Helper^TM pkg).
Remove skillet from heat. Stir in cheese. Cover and let stand for about 5 minutes or until sauce is thickened. Dollop Topping mixture over top; sprinkle with cilantro and sliced radishes.

Steak Taco