Taco Pasta

By Tonya_Speed

NUTRITION per serving: 337 Calories; 2g Fat; 15g Protein; 49g Carbohydrate; 7g Dietary Fiber; 12mg Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 2 1/2 Vegetable. Points: 6

Ingredients

• 8 ounces 95% lean ground beef
• 1 cup chopped onion
• 1 medium green bell pepper, seeded, deribbed and chopped
• 2 cloves garlic, pressed
• 1 (15-oz.) can low sodium tomato sauce
• 1 (14.5-oz.) can low sodium diced tomatoes, un-drained
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• Black pepper, to taste
• 10 ounces uncooked whole wheat pasta
• 2 tablespoons chopped cilantro
• 1/2 cup shredded low fat Cheddar cheese

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large saucepan, cook beef, onion, bell pepper and garlic over medium heat until beef has browned; drain off any fat. Stir in tomato sauce, tomatoes, chili powder and cumin. Bring to a boil then reduce heat and simmer, uncovered, for 10 to 15 minutes or until mixture reaches desired consistency, stirring occasionally; season to taste with black pepper. Meanwhile, cook the pasta according to package directions; drain. Just before serving, stir cilantro into the sauce; serve over hot cooked pasta and sprinkle with cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure tomato sauce and diced tomatoes are gluten free. Use your favorite gluten free pasta.