Mexican Pasta
by Best Nice Deals Team
Mexican Pasta
"If I start feeling down I'll gorge myself on pasta. That usually does the trick. It's the Italian blood in me."Natalie Imbruglia
Print Recipe
Ingredients
- ½ pound seashell pasta
- 2 tablespoons olive oil
- 2 onions chopped
- 1 green bell pepper chopped
- ½ cup sweet corn kernels
- 15 ounce can black beans, drained
- 14.5 ounce can peeled and diced tomatoes
- ¼ cup salsa
- ¼ cup sliced black olives
- 1 ½ tablespoons taco seasoning mix
- salt and pepper to taste
Instructions
- Instructions Checklist
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
- Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
- Toss sauce with cooked pasta and serve.
NUTRITION
Nutrition Facts
Mexican Pasta
Serving Size
4 g
Amount per Serving
Calories
357.7
% Daily Value*
Fat
9.4
g
14
%
Saturated Fat
1.4
g
9
%
Sodium
588.9
mg
26
%
Potassium
467.2
mg
13
%
Carbohydrates
59.5
g
20
%
Fiber
5.3
g
22
%
Sugar
10.4
g
12
%
Protein
10.3
g
21
%
Vitamin A
1032.4
IU
21
%
Vitamin C
35.9
mg
44
%
Calcium
71.9
mg
7
%
Iron
4.6
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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