2 cans (15 oz each) Chef Boyardee® Beefaroni® Pasta
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 cup Birds Eye® Sweet Kernel Corn
1 teaspoon ground cumin
1/4 cup shredded reduced fat Mexican cheese blend
1/2 cup broken yellow tortilla chips
|% Daily Value|
|Total Fat||7 g||12%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||6 g||24%|
|Vitamin C||7 mg||11%|
|Vitamin A||402 iu||8%|
Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.
Let the kids get involved by breaking the tortilla chips for the dish or adding the ingredients to the saucepan.
To help give your family even more of the good stuff they need, you can use Whole Grain Beefaroni instead of Regular Beefaroni.
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