MEXICAN BEEF & PASTA

Mexican Beef & Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

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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 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

Steps:

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.

Nutrition Facts : Calories 305 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges