Mexican Pasta Skillet
15Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 pound ground chuck beef (80% lean)
1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
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
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||7 g||35%|
|Dietary Fiber||4 g||17%|
|Vitamin C||12 mg||20%|
|Vitamin A||440 iu||9%|
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.
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