Name: Mexican Beef & Pasta
Prep time: 15 min
Cook time: 15 min
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 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

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

Mexican Beef & Pasta

whole wheat spiral pasta

beef

onion,

(14-1/2 ounces each) no-salt-added diced tomatoes, undrained

(15 ounces) black beans, rinsed and drained

corn,

chunky salsa

(4 ounces) chopped green chiles

(2-1/4 ounces) sliced ripe olives, drained

taco seasoning

sour cream

tortilla chips, optional

20g protein. <b>Diabetic Exchanges</b>: 2 starch

Exceeded my expectations! 
I used this recipe as inspiration to use up some leftover taco meat since we were out of shells, tortillas, cheese, tortilla chips, and lettuce.  I didn’t have half the ingredients so I was skeptical, but it turned out SO good the whole family loved it! So if you’re looking for some substitutions, here’s how I made it:
I started with a box of Macaroni & queso boiling the elbow pasta for only 6 mins as it will finish cooking when I add it back in, drain and set aside. Meanwhile I sautéd some chopped white onion, rinsed & drained garbanzo beans, and a large can of San Marzano peeled tomatoes, 1/2 can water, and a pinch of Crushed Red Pepper flakes for a little bite, fresh ground black pepper, and salt to taste. Add the leftover taco meat and bring to boil to heat through.  Once it started to boil I stirred in the noodles and about 3Tbls of the queso.  Reduce heat and simmered for about 5 mins to allow it all to come together and the sauce has slightly reduced and thickened.
I garnished each bowl with a dollop of sour cream, diced tomato, and chopped cilantro. Again, I didn’t have any chips, but tortilla strips on top would have been great - and a lime wedge would be yum too! I didn’t have corn either, but will add NEXT time!!!
The flavor was hearty without being heavy, the addition of cilantro gave it a fresh and wonderful brightness. I love how versatile you can be depending on what you have on hand. Thx Christine from fellow Minnesotan, Angela 😋

We had this yummy dinner tonight and give it 5 stars. I pared it down for the two of us and omitted the corn and olives. I used whole wheat pasta which was what I had on hand. We will be having this again.  It is quick and easy as well as delicious. Volunteer Field Editor

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

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!

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!

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

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.

I made this tonight. Like some others I made a few changes based on what I had on hand. I had just planted some cilantro plants so I was able to top each serving with fresh cilantro. I didn’t have any sour cream; I wish I did because that would have been so good. Since there are just the two of us I thought about cutting the recipe in half but then I thought I’d rather put some in the freezer for future meals. I will definitely make this again.

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.  :)

Mexican Beef & Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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