Texas Rotini, Beans and Corn Skillet

Enjoy this Texas-inspired skillet featuring rotini pasta, beans and corn – a flavorful dinner that can be made ready in 35 minutes!

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 6

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.

Expert Tips

The pasta cooks while you prepare the sauce! For a flavor boost, add one to two tablespoons chopped fresh cilantro during the last minute of cooking time.

Add 1/2 pound ground turkey with the onion bell pepper in step 1. Cook until no turkey is no longer pink; drain, if desired. Continue as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
630mg
630%;
Total Carbohydrate
64g
64%
(Dietary Fiber
10g
10%
),
Protein
14g
14%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.