If you like beefy mac and cheese, you'll like this easy skillet dish—made with seasoned ground beef, penne pasta and VELVEETA.
What You Need
Original recipe yields 2 servings
1/2 lb. extra lean ground beef
1/2 cup chopped onions
1 tsp. ground cumin
1 tsp. chili powder
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
1/2 cup water
1 cup penne pasta, uncooked
1 yellow bell pepper, chopped
2 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes
2 Tbsp. chopped cilantro
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Let's Make It
Cook meat with onions, cumin and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring occasionally.
Add tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until pasta is tender and most of the liquid is absorbed.
Stir in VELVEETA; cook 2 min. or until melted, stirring occasionally. Sprinkle with cilantro.
Add 1/4 tsp. crushed red pepper along with the onions, cumin and chili powder.
Substitute a green bell pepper for the yellow pepper.
This Southwest-inspired meal is loaded with flavor yet low in calories, fat and sodium. As an added bonus, the yellow pepper is rich in vitamin C. Eating right never tasted so good!
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2 servings, 2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.