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Mexican Pasta Skillet
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 cup fresh or frozen corn
½ cup water
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon salt
⅔ cup uncooked rotini pasta
1 cup (8 ounces) shredded reduced fat cheddar cheese
1. In a large nonstick frying pan, cook beef and onion over medium heat 6 to 8 minutes or until beef is no longer pink, breaking up beef as it cooks. Drain.
2. Stir in tomatoes, tomato sauce, chilies, corn, water and seasonings; bring to a boil.
3. Stir in macaroni. Reduce heat; simmer, covered, 18-22 minutes or until macaroni is tender. Sprinkle with cheese.
Makes 6 servings
1 serving (1 cup) equals:
11 grams fat (5 grams saturated fat)
55 mg cholesterol
716 mg sodium
23 grams carbohydrate
4 grams fiber
25 grams protein