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Pasta and Bean Skillet

pasta and bean skillet Entree Mexican
Pasta and Bean Skillet
  • Prep 10 min
  • Total 30 min
  • Servings 4

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

Updated June 30, 2010

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)

Steps

  • 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.

  • 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 Facts

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

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