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Servings: 6 servings

Total Time: 45 minutes

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 jalapeno, diced
  • 1 1/2 tsp taco seasoning
  • 2 cups dry pasta
  • 1 (16 ounce) jar salsa
  • 1 (14.5 ounce) can low sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • optional toppings avocado, diced tomatoes, cheese, cilantro
  • 1 pound ground beef

America's melting pot of culture and international cuisine has brought you the best flavors from Mexico and Italy in this Tex Mex Pasta. 

Directions

HEAT oil in a large soup pot over medium heat. ADD onion, jalapeno, and ground beef and SAUTE until ground beef is well browned and onion is translucent. DRAIN excess fat, if necessary. ADD taco seasoning and SAUTE until ground beef is coated. ADD pasta, salsa, chicken broth, diced tomato paste, corn and black beans. BRING to a boil then SIMMER for 15-20 minutes, or until pasta is tender and most of the liquid is absorbed. TOP with avocado, diced tomato, cheese or cilantro, if desired.

Nutrition

448 calories; 69.7 calories from fat; 7.9 g fat; 2.3 g saturated fat; 46.9 mg cholesterol; 1102.2 mg sodium; 65.9 g carbohydrate; 11.2 g fiber; 9 g sugar; 30.8 g protein

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