TEXAS ROTINI, BEANS AND CORN SKILLET

Texas Rotini, Beans and Corn Skillet image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 11

2 cups uncooked rotini pasta (6 ounces)
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (14 1/2 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 cup frozen whole kernel corn
1/4 cup shredded Cheddar cheese (1 ounce)

Steps:

Cook and drain pasta as directed on package.
While pasta is cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 64 g, Cholesterol 5 mg, Fiber 10 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg