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Mexican Beef & Pasta

 Mexican Beef & Pasta
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
8 ServingsPrep/Total Time: 30 min.

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

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,

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Mexican Beef & Pasta (continued)

Nutritional Facts: 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.