INGREDIENTS
- 1 lb ground beef (you could also use ground turkey or chicken)
- 1 packet taco seasoning, low sodium
- 1 (15oz) can Rotel, drained of excess liquid
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- ½ lb farfalle (bow tie) pasta
- ¼ cup heavy cream
- 2 cups shredded Mexican cheese
- 2 tbsp cilantro, finely chopped
INSTRUCTIONS
- In a large pot, bring water a boil and prepare pasta as directed.
- In a high-rimmed skillet, brown ground beef on medium-high heat and drain off excess grease. Season with taco seasoning and simmer for 5 minutes. To the meat mixture, stir in Rotel, black beans, and corn. Turn the heat off and cover with a lid.
- Drain pasta and return to pot. Add in the meat mixture and stir. Pour in the cream and toss in the cheese and stir with a wooden spoon until the cheese has completely melted.
- Ladle pasta into bowls and topped with chopped cilantro.
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