Mexican Beef & Pasta Recipe
Mexican Beef & Pasta Recipe photo by Taste of Home

Mexican Beef & Pasta Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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 reduced-fat sour cream
  • Crushed tortilla chips, optional

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.

Directions

  1. 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.
  2. 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.
Originally published as Mexican Beef & Pasta in Healthy Cooking April/May 2011, p51

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.

Reviews for Mexican Beef & Pasta

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 22, 2012

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.

MY REVIEW
Reviewed May. 16, 2012

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

MY REVIEW
Reviewed Jun. 1, 2011

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!

MY REVIEW
Reviewed Apr. 16, 2011

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. :)

MY REVIEW
Reviewed Apr. 8, 2011

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!

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