Healthified Mexican Pasta Skillet Recipe 455

"HEALTHIFIED" MEXICAN PASTA SKILLET

Make and share this "healthified" Mexican Pasta Skillet recipe from Food.com.

Provided by hungrykitten

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb extra lean ground beef (at least 93%)
1 (16 ounce) jar muir glen organic mild salsa
1 cup muir glen organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked multigrain elbow macaroni
1 cup green giant valley fresh steamers niblets frozen corn
1/2 cup shredded reduced-fat sharp cheddar cheese (2 oz)

Steps:

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 307.2, Fat 5.4, SaturatedFat 2.3, Cholesterol 48.9, Sodium 778.9, Carbohydrate 39.7, Fiber 3.6, Sugar 4.7, Protein 25.6

"HEALTHIFIED" MEXICAN PASTA SKILLET RECIPE - (4.5/5)

Provided by amberwherley

Number Of Ingredients 7

Ingredients

1 lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Steps:

1.In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2.Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender. 3.Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

FIDEO (MEXICAN SPAGHETTI)

Fideo (Mexican Spaghetti) image

A very unusual but very delicious pasta dish. My Mexican grandfather used to make it and I make it in memory of him. For you, Pepe! Hope you all like it too! Goce! (Enjoy!)

Provided by JENNY P.

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
½ tablespoon ground cumin
2 ½ teaspoons chili powder
salt and pepper to taste
1 ½ cups water
1 cup shredded Cheddar cheese

Steps:

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 47.9 g, Cholesterol 69.8 mg, Fat 14.4 g, Fiber 3.3 g, Protein 32.2 g, SaturatedFat 6 g, Sodium 212.9 mg, Sugar 4.1 g

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