Southwest Pasta Skillet

Southwest Pasta Skillet

Ingredients:

1 1/2 teaspoons cumin

1 (28 ounce) cans crushed tomatoes
1 onions, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes ( or to taste, I use more than that)
2 teaspoons chili powder ( again, you may want more)
2 teaspoons oregano
1 (4 ounce) cans diced green chilies
1 (7 ounce) cans roasted red peppers, drained and diced
1 (16 ounce) cans black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup light sour cream
1 lb pasta, cooked al dente ( rotelle, wagon wheels or penne work well)
1 1/2 cups shredded cheddar cheese ( reduced fat version if you like) 

Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
Mix well and bring to a simmer.
Reduce heat to low and cook, covered for about 15 minutes.

From here.


Ingredients:

1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
3/4 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can Campbell's® Condensed Creamy Ranchero Tomato Soup
1 cup water
1/4 teaspoon chili powder
1 cup frozen whole kernel corn
4 cups cooked cholesterol-free wide noodle-style pasta

Slice beef into very thin strips. Toss beef with flour to coat.
Heat 1 tablespoon oil in saucepot over medium-high heat. Add beef and cook until browned, stirring often. Remove beef.
Add remaining oil. Add onions and garlic. Cook over medium heat 1 minute.
Add soup, water and chili powder. Heat to a boil. Return beef to saucepot. Cover and cook over low heat 1 hour.
Add corn and heat through. Serve over pasta. 

From here.


Ingredients:

8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onionsCook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.

In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.
From here.