Recipe from Better Homes and Gardens
Hungry for Mexican-flavor foods? This taco-inspired beef dinner recipe of pasta, salsa, beef, and cheese will satisfy cravings.
Prep Time: 20 mins
see savings8 ouncesdried penne
see savings2 poundsuncooked ground chicken
see savings1 cupchopped onion
see savings1 1/2 cupswater
see savings1 1 1/4 ounce envelopetaco seasoning mix
see savings2 11 ounce canwhole kernel corn with sweet peppers, drained
see savings2 cupssliced pitted ripe olives
see savings2 cups(8 ounces) shredded cheddar cheese
see savings1 cupsalsa
see savings2 4 ounce candiced green chile peppers, drained
see savings8 cupsshredded lettuce
see savings2medium tomatoes, cut into thin wedges
see savingsTortilla chips (optional)
see savingsDairy sour cream (optional)
Cook pasta according to directions; drain and set aside.
Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.
For 6 Servings:
Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.
Per Serving: cal. (kcal) 351, Fat, total (g) 17, chol. (mg) 20, sat. fat (g) 4, carb. (g) 30, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 4, pro. (g) 24, vit. A (RE) 0, vit. A (IU) 680.26, vit. C (mg) 18.3, Thiamin (mg) 0.18, Riboflavin (mg) 0.21, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 934, Potassium (mg) 283, calcium (mg) 212.03, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet