One-Pot Taco Pasta
Courtesy of Kraft Kitchens
Servings: 6
Prep Time: 15 Min. Cook Time: 35 Min. What you need:
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+ 1 lb. extra-lean ground beef
+ 1 yellow onion, chopped + 1 c. each chopped red and yellow peppers + 1 clove garlic, minced + 1 Tbsp. chili powder + 3 c. water + 1 can (15 oz.) tomato sauce + 3 c. wagon wheel pasta, uncooked + 1/2 c. frozen corn + 1 c. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA + 1 green onion, diagonally cut into thin slices What to do:
1. Brown meat with yellow onions in nonstick Dutch oven or large deep nonstick skillet. Add peppers; cook 5 min. or until crisp-tender, stirring occasionally. Stir in garlic and chili powder; cook 1 min.
2. Add water and sauce; stir. Bring to boil. Stir in pasta; cover. Simmer 15 min. or just until pasta is tender, stirring occasionally. Stir in corn; cook 3 to 4 min. or until heated through. 3. Top with cheese and green onions. * Substitute: Substitute chopped fresh cilantro for the sliced green onions. * Special Extra: Add 1 chopped canned chipotle pepper in adobo sauce with the chili powder. * Substitute: Prepare using your favorite small shaped pasta, such as penne or fusilli. * Recipe courtesy of Kraft Kitchen Nutritional information:
Calories: 380; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 65mg; Total Carbs: 44g; Fiber: 5g; Sugar: 5g; Protein: 28g; Sodium: 580mg;
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