Mexican Beef and Pasta Recipe

I tried a new recipe last night. Here’s the recipe as it appeared in the April/May 2011 edition of Healthy Cooking.

3 cups whole wheat spiral pasta

1 pound lean ground beef (90% lean)

1 small onion, chopped

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup chunky salsa

1 can (4 oz.) chopped green chilies

1 can (2 ¼ oz.) sliced ripe olives, drained

3 tablespoons taco seasoning

½ cup reduced-fat sour cream (optional)

Crushed tortilla chips (optional)


Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

I didn’t have a can of green chilies so I used 1 can of tomatoes with jalapeño peppers added in place of one of the cans of diced tomatoes. I also added a little extra corn (on purpose) and extra olives (I should have paid more attention to the size of the can in the recipe).

It was very easy to make and the entire family gave it a thumbs up. I will be adding this recipe to my list of possible quick meals especially since I already keep all the ingredients except for spiral pasta and canned chilies around most of the time.

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

2 thoughts on “Mexican Beef and Pasta Recipe”

  1. this looks really good i cant wait to try it, u did wonderful <3 i think i might add some chicken and beef to it as well 🙂

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