8 ounces dry fettuccine pasta, uncooked
1/2 pound ground chuck beef (80% lean)
6 ounces fresh pork chorizo (Mexican-style)
1/4 teaspoon adobo seasoning blend
1/4 teaspoon ground black pepper
1/2 cup chopped yellow onion
1/4 cup sliced stuffed green olives
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||19%|
|Dietary Fiber||3 g||13%|
|Vitamin C||6 mg||10%|
|Vitamin A||430 iu||9%|
Cook pasta according to package directions, omitting salt. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
Add onion and olives; cook 2 to 3 minutes more or until meat is crumbled and no longer pink. Drain.
Stir in tomato sauce; reduce heat and simmer 5 to 7 minutes, stirring occasionally. Serve sauce over pasta.
Sprinkle with Kraft® Grated Parmesan Cheese, if desired.
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