mexican beef & pasta

 

THIS WAS SUPER FAST AND EASY!

YIELD: 8 servings

• 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 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.

(Healthy Cooking - tasteofhome - APRIL/MAY 2011)