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!

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Prep Time 10 min
Total Time 35 min
Servings 6

Ingredients

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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.