Texas Rotini, Beans and Corn Skillet

 

2

cups uncooked rotini pasta (6 ounces)

1

large onion, chopped (1 cup)

1

medium green bell pepper, chopped (1 cup)

1

can (14 1/2 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained

1

can (8 ounces) tomato sauce

2

teaspoons chili powder

1/2

teaspoon ground cumin

1/4

teaspoon salt

1

can (15 to 16 ounces) pinto beans, rinsed and drained

1

cup frozen whole kernel corn

1/4

cup shredded Cheddar cheese (1 ounce)

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 3 to 5 minutes, stirring occasionally, until crisp-tender.
• 3 Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
• 4 Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
• 5 Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.