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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. MORE + LESS -

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

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  • 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 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.

© 2017 ®/TM General Mills All Rights Reserved

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