This Mexican Pasta Toss dish is so easy and delicious, it isn’t even funny.  A definite must try for a busy school night.  It is not very spicy at all, unless you decide to make it that way– so it is perfect for your kids if they aren’t into hot.  And, this is one of those recipes that is even better the next day for lunch… just sayin’.

Mexican Pasta Toss via Mini Van Dreams

Mexican Pasta Toss
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
A delicious and quick pasta and beef dish, perfect for a busy school night and even better for leftovers! And, you control the "heat" of the dish-- how spicy it gets is completely up to you!
  • 1 pound ground beef OR ground turkey
  • 1 red pepper, diced
  • 3 green onions, sliced thinly
  • 2 cups water
  • 1 packet reduced-sodium taco seasoning
  • 1 can diced tomatoes and chilies, undrained
  • 1-1/2 cups elbow macaroni, uncooked
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • 1 Tablespoon fresh cilantro, chopped (optional)
  • 2-3 Tablespoons jarred jalapenos, diced (optional)
  1. Brown meat with peppers and onions in a large non-stick skillet.
  2. Stir in taco seasoning, water, and undrained tomatoes; Bring to boil.
  3. Stir in macaroni and cover.
  4. Simmer on medium-low heat for 10-12 minutes or until macaroni is tender, stirring occasionally.
  5. Stir in frozen corn and allow to cook an additional 5 minutes.
  6. Remove from heat.
  7. Dish into bowls and top with cheese. Let stand 2-3 minutes to allow cheese to melt.
  8. Sprinkle cilantro and/or jalapenos on top, if desired.

[php snippet=2]

Tags: , ,