Mexican Pasta Skillet
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 pound ground chuck beef (80% lean)
1 cup Southwest vegetable blend
1 teaspoon ground cumin
1/2 teaspoon salt
1-1/4 cups water
1 can (10 oz each) Ro*Tel® Fire Roasted Diced Tomatoes with Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
8 ounces dry bow-tie pasta, uncooked
1 cup shredded Mexican blend cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 164 mg | 16% |
Carbohydrate | 37 g | 12% |
Cholesterol | 62 mg | 21% |
Total Fat | 15 g | 23% |
Iron | 3 mg | 19% |
Calories | 387 kcal | 19% |
Sodium | 714 mg | 30% |
Protein | 25 g | 49% |
Saturated Fat | 7 g | 33% |
Sugars | 4 g | 0 |
Vitamin C | 12 mg | 20% |
Heat large skillet over medium-high heat. Add beef, frozen vegetables, cumin and salt; cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
Stir in water, undrained tomatoes, tomato sauce and uncooked pasta. Bring to a boil.
Cover; reduce heat and cook 15 minutes or until pasta is tender, stirring once halfway. Sprinkle with cheese.
Mexican Pasta Skillet