Tuesday, January 5, 2010

Southwestern Pasta Skillet

8 oz. (2 3/4 cups) uncooked rotini (spiral pasta)
1 lb. lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 (11-oz.) can Green GiantR MexicornR Whole Kernel Corn, Red and Green
Peppers, drained
12 oz. mild Mexican pasteurized process cheese spread, cubed (3 cups)

1. Cook rotini to desired doneness as directed on package. Drain; cover to
keep warm.
2. Meanwhile, in 12-inch nonstick skillet, brown ground beef over
medium-high heat until thoroughly cooked. Drain.
3. Stir in beans, corn and cheese. Cover; cook over medium-low heat until
cheese is melted and mixture is thoroughly heated, stirring occasionally.
4. Gently stir cooked rotini into ground beef mixture until coated.

Source: http://www.generalmills.com/


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