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Ingredients
- Directions:
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 package (6 ounces) four-cheese corkscrew pasta mix
- 2 cups salsa
- 1 cup hot water
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- Dash cayenne pepper
- 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup (4 ounces) shredded cheddar cheese
- Sour cream, optional
- ●In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- ●Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
- ●Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary.
- ●Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through.
- ●Serve with sour cream if desired. Yield: 6 servings.
- Editor's Note: This recipe was tested with Pasta Roni mix.
Preparation
Step 1
Nutrition Facts: 1-1/4 cup (calculated without sour cream) equals 287 calories, 10 g fat (3 g saturated fat), 49 mg cholesterol, 1,061 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.