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MEXICAN PASTA SKILLET

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 80% lean pound ground chuck beef
  • 1 corn, black beans, red peppers cup frozen Southwest mixed vegetables
  • 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
DIRECTIONS

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.