Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Pasta; uncooked |
| 1 pounds | Ground beef; extra lean |
| 1 \N | Mexican (14 1/2 Oz) tomatoes, undrained |
| 1 can | (15 Oz) black beans; drained and rinsed |
| 1 can | (8 Oz) tomato sauce |
| 1 can | (11 Oz) corn; drained |
| 1 can | (4 OZ) green chiles; chopped and undraine |
| ¼ cup | Fresh cilantro; chopped |
Cook pasta to desired doneness as directed on package. Drain; keep warm.
Meanwhile in large saucepan or dutch oven, brown ground beef over med-high heat; drain. Add all remaining ingredients except cilantro. Cook until thoroughly heated. Gently stir in pasta; sprinkle with cilantro.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurie Campbell <lauriec@...> on Oct 20, 1997