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Mexican Beef & Pasta Recipe

Mexican Beef & Pasta Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Quick

Diabetic Friendly

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Mexican Beef & Pasta Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

3 cups uncooked whole wheat spiral pasta
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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. Yield: 8 servings.

Nutritional Facts 1-1/4 cups beef mixture with 1 tablespoon reduced-fat sour cream (calculated without chips) equals 305 calories, 7 g fat (3 g saturated fat), 40 mg cholesterol, 737 mg sodium, 40 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Originally published as Mexican Beef & Pasta in Healthy Cooking April/May 2011, p51

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Reviews for Mexican Beef & Pasta

Mexican Beef & Pasta

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Reviewed on Oct. 22, 2012 by ahmom

I didn't have the salsa or the olives and chips. I sub'd canned corn and green olives. The green olives gave it a kick. Loved this. I can see using chicken in this recipe too.

Reviewed on May. 16, 2012 by meraritorres

Family favorite - I have made over and over again. It's a keeper!

Reviewed on Jun. 01, 2011 by jash

I cut the recipe in half which worked out well. I can't imagine how much it would make otherwise. ;) It was super simple, hearty and tasted good!

Reviewed on Apr. 16, 2011 by dcbc1017

Delicious & super simple. However, I don't know how you're supposed to fit it all in one skillet! lol. By the time all the ingredients were added, I had to dump it all in a big pot. I didn't have taco seasoning, so I made my own (+ less sodium!) Still came out wonderfully. :)

Reviewed on Apr. 08, 2011 by mjlouk

This recipe made enough to feed an army. Way too much food for us - we'll be eating it all weekend. That said, it was really good. I left off the tortilla chips and sour cream to save calories, but I did put on a little shredded jack cheese. Pretty good!

Reviewed on Apr. 06, 2011 by Haptowns

This was very good and easy to put together. A nice quick and hearty meal. We all enjoyed it! Thank you for the recipe. Oh, and it makes a lot.

Reviewed on Mar. 30, 2011 by Janet Nawroth

My sister and I thought this tasted great! It made a huge amount.