Pasta and Bean Skillet

Pasta and Bean Skillet

Saddle up your family for this easy pasta and bean skillet. It has a great chili taste that's worth hitting the trail for.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

main-dish

1
cup Old El Paso® salsa (any variety)
2/3
cup uncooked elbow macaroni (2 ounces)
3/4
cup water
2
teaspoons chili powder
2
cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1
can (8 ounces) tomato sauce
1/2
cup shredded Cheddar cheese (2 ounces)
  1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
  2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.
Makes 4 main-dish servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Cater to kids! Use the fun shaped pastas they like, such as wagon wheel, bow tie, corkscrew or the novelty shapes found at specialty food shops.
Variation
Like it spicy? Use a medium or hot variety of salsa to wake up those taste buds.
Special Touch
Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 285
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 3 g,),
  • Cholesterol 15 mg;
  • Sodium 880 mg;
  • Total Carbohydrate 51 g
    • (Dietary Fiber 11 g,
  • Protein 18 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.