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This was really yummy! Serve with a side salad.
Enjoy!
hugs,
peg
Mexican Beef & Pasta
Your family will love the hearty flavors of this skillet supper. You’ll love that it’s fast home cooking done light and chock-full of healthier ingredients. A must-try recipe! Top with crushed blue corn chips for extra crunch. —Christine Richardson, Maple Grove, Minnesota
8 ServingsPrep/Total Time: 30 min.
Ingredients
3 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 small onion, chopped
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons taco seasoning
1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream
Crushed tortilla chips, optional
Directions
Cook pasta according to package directions; drain. Meanwhile, in a
large skillet, cook beef and onion over medium heat until meat is no
longer pink; drain.
Stir in the pasta, tomatoes, beans, corn, salsa, green chilies,
olives and taco seasoning. Bring to a boil. Reduce heat; simmer,
uncovered, for 8-10 minutes or until heated through. Serve with sour
cream and chips if desired. Yield: 8 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, April/May, 2011, submitted by Christine Richardson of Maple Grove, Minnesota.
http://www.tasteofhome.com/recipes/Mexican-Beef---Pasta
This was really yummy! Serve with a side salad.
Enjoy!
hugs,
peg
Mexican Beef & Pasta
Your family will love the hearty flavors of this skillet supper. You’ll love that it’s fast home cooking done light and chock-full of healthier ingredients. A must-try recipe! Top with crushed blue corn chips for extra crunch. —Christine Richardson, Maple Grove, Minnesota
8 ServingsPrep/Total Time: 30 min.
Ingredients
3 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
1 small onion, chopped
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons taco seasoning
1/2 cup BREAKSTONE'S® Reduced-Fat Sour Cream
Crushed tortilla chips, optional
Directions
Cook pasta according to package directions; drain. Meanwhile, in a
large skillet, cook beef and onion over medium heat until meat is no
longer pink; drain.
Stir in the pasta, tomatoes, beans, corn, salsa, green chilies,
olives and taco seasoning. Bring to a boil. Reduce heat; simmer,
uncovered, for 8-10 minutes or until heated through. Serve with sour
cream and chips if desired. Yield: 8 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, April/May, 2011, submitted by Christine Richardson of Maple Grove, Minnesota.
http://www.tasteofhome.com/recipes/Mexican-Beef---Pasta