|8 ounces||Bow Ties or Elbow Macaroni or other med. pasta shape, (uncooked)|
|8 ounces||Lean ground beef|
|16 ounces||Canned kidney beans or pinto beans, drained|
|⅛ teaspoon||Ground cumin|
|1 teaspoon||Chili powder|
|2 mediums||Tomatoes; seeded & chopped|
|16 ounces||Canned whole kernel corn drained|
|1 small||Green bell pepper; chopped|
|½ cup||Shredded Cheddar cheese|
|½ cup||Sliced green onions|
|1 cup||Low-fat, plain yogurt|
|½ cup||Medium salsa|
|½ cup||Broken tortilla chips|
Prepare pasta according to package directions; drain.
In a medium skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat through. In large bowl, combine pasta, meat mixture, tomatoes, corn, green pepper, cheese and onions. In small bowl, combine yogurt and salsa. Add to salad mixture and toss well.
Serve warm or cold. Garnish with tortilla chips and serve with additional salsa.
Serves 6 to 8
Each serving provides: 393 Calories; 22⅘ g Protein; 54⅖ g Carbohydrates; 10½ g Fat; 34.9 mg Cholesterol; 561 mg Sodium.
Calories from Fat: 23%
Copyright National Pasta Association () (Reprinted with permission)
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