Wednesday, May 25, 2011

Mexican Beef and Pasta

This was a fast and easy supper to fix. Very filling and fed all our family with leftovers for lunch the next day! I have even swapped out the corn with peas since I was out of corn and didn't realize it and it still tasted great! So, mix it up a bit - find the taste that you like best!!

Mexican Beef and Pasta
(recipe found in Taste of Home Healthy Cooking)

3 cups uncooked whole wheat spiral pasta
1 pound lean ground beef
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
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 reduced fat sour cream
crushed tortilla chips, optional

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 chops if desired.

Serves: 8
Points: 6 per 1 1/4 cup serving

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