Yield: 6 Servings
|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