One-Pot Taco Pasta
Courtesy of Kraft Kitchens 6 Servings • 15 Min. Prep Time • 35 Min. Cook TimeIngredients |
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1 lb. extra-lean ground beef |
1 yellow onion, chopped |
1 c. each chopped red and yellow peppers |
1 clove garlic, minced |
1 Tbsp. chili powder |
3 c. water |
1 can (15 oz.) tomato sauce |
3 c. wagon wheel pasta, uncooked |
1/2 c. frozen corn |
1 c. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA |
1 green onion, diagonally cut into thin slices |
Directions:
1. Brown meat with yellow onions in nonstick Dutch oven or large deep nonstick skillet. Add peppers; cook 5 min. or until crisp-tender, stirring occasionally. Stir in garlic and chili powder; cook 1 min.
2. Add water and sauce; stir. Bring to boil. Stir in pasta; cover. Simmer 15 min. or just until pasta is tender, stirring occasionally. Stir in corn; cook 3 to 4 min. or until heated through.
3. Top with cheese and green onions.
* Substitute: Substitute chopped fresh cilantro for the sliced green onions.
* Special Extra: Add 1 chopped canned chipotle pepper in adobo sauce with the chili powder.
* Substitute: Prepare using your favorite small shaped pasta, such as penne or fusilli.
* Recipe courtesy of Kraft Kitchen