Get the best of both worlds with this easy One-Pot Taco Pasta. Combine taco ingredients with wagon wheel pasta—there's no doubt this dish will be a winner!
What You Need
Original recipe yields 6 servings
1 lb. extra-lean ground beef
1 yellow onion, chopped
1 cup each chopped red and yellow peppers
1 clove garlic, minced
1 Tbsp. chili powder
3 cups water
1 can (15 oz.) tomato sauce
3 cups wagon wheel pasta, uncooked
1/2 cup frozen corn
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 green onion, cut diagonally into thin slices
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Let's Make It
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.
Add water and tomato 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, stirring frequently.
Top with cheese and green onions.
Serve right from pan - no need to have to wash another dish.
Substitute 2 Tbsp. chopped fresh cilantro for the sliced green onions.
Add 1 chopped canned chipotle pepper in adobo sauce to cooked vegetables in pan along with the garlic and chili powder.
Prepare using your favorite small shaped pasta, such as penne or fusilli.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0.5g
Total Carbohydrates 44g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 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.