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 min
  • Total Time 30 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Like it spicy? Use a medium or hot variety of salsa to wake up those taste buds.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
15 mg
15 %;
Sodium
880 mg
880 %;
Total Carbohydrate
51 g
51 %
(Dietary Fiber
11 g
11 %
),
Protein
18 g
18 %
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
16%;
Calcium
14%;
Iron
30%;
Exchanges:
3 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.