Mexican Beef & Pasta

Are you having a busy day and don’t have much time to cook dinner?  If so, you will want to try this delicious recipe that I found in my Healthy Cooking magazine.

Mexican Beef & Pasta

3 cups uncooked whole wheat spiral pasta (I used whole wheat egg noodles)
1 lb. lean ground beef
1 small onion, chopped
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can black beans, rinsed and drained (I used dry to save money)
1 cup frozen corn, thawed
1 cup chunky salsa
3 tbsp. taco seasoning (I used our homemade)

-Cook pasta according to package directions (you may want to cook a few minutes less than package says because the pasta will also cook later in the meal); 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 and taco seasoning.  Bring to a boil.

-Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.  (Note:  I added my pasta in the last two minutes because we don’t like mushy pasta in dishes like this.)

-Serve with chips and sour cream, if desired.

I loved this recipe and will definitely be making it again.