Ingredients:
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 paste
3 c. wagon wheel pasta, uncooked
1/2 c. frozen corn
1 c. Mexican-style shredded four cheese blend
1 green onion, cut diagonally into thin slices
Directions:
Brown meat with yellow onions in a nonstick Dutch oven or a large deep nonstick skillet. Add peppers; cook 5 minutes or until crisp-tender, stirring occasionally. Stir in garlic and chili powder; cook 1 minute.
Add water and tomato sauce; stir. Bring to a boil. Stir in pasta; cover. Simmer 15 minutes or just until pasta is tender, stirring occasionally. Stir in corn; cook 3-4 minutes or until heated through, stirring frequently.
Top with cheese and green onions.
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