Pasta with Mexican Sauce
Wagonwheel pasta gives this main dish "kid appeal," and its chili-style topping will please grown-ups. If you can't get Manchego, which is a Cheddar-like Spanish cheese, substitute white Cheddar or Monterey Jack.
  • 1 tablespoon olive oil
  • 3 scallions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 6 ounces extra-lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (14-1/2 ounces) plum tomatoes, chopped with their juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 pickled jalapeño, finely chopped
  • 8 ounces wagon wheel pasta
  • 1/3 cup shredded Manchego cheese
  • 1/4 cup chopped cilantro

1. In large nonstick skillet, heat oil over medium-high heat. Add scallions and garlic and cook 30 seconds. Crumble in ground beef. Sprinkle with chili powder, cumin and salt and cook 5 minutes, stirring frequently, or until beef is no longer pink.

2. Add tomatoes, black beans, and jalapeño to skillet and bring to a boil over high heat. Reduce heat to medium; cover and cook 5 minutes.

3. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain and transfer to serving bowl.

4. Add sauce to pasta, sprinkle with Manchego cheese and cilantro; toss to mix.

Nutritional Information
Per serving: 460 calories, 12g total fat, 3.9g saturated fat, 5.2g monounsaturated fat, 1.3g polyunsaturated fat, 8.7g dietary fiber, 25g protein, 64g carbohydrate, 22mg cholesterol, 768mg sodium.
Good source of: fiber, folate, iron, magnesium, selenium, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time