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Mexican Beef & Pasta

4.8 | 9 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Christine Richardson, Maple Grove, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2022

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

TEST KITCHEN APPROVED

Mexican Beef & Pasta

4.8 | 9 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:15 min
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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 chiles
  • 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
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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 chiles, 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.

Nutrition Facts

1-1/4 cups: 305 calories, 7g fat (3g saturated fat), 40mg cholesterol, 737mg sodium, 40g carbohydrate (7g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
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