Fiesta Pasta Mexicana Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Mostaccioli, uncooked
1 tbsp: Olive or vegetable oil,
1 cup: Coarsely chopped onion,
1 cup: Chopped sweet red pepper,
3 cup: Spaghettti sauce,
1 1/2 cup: Dark red kidney beans drained and rinsed,
1/3 cup: Water,
4 ounce: Chopped green chilies, (opt) (canned) drained
1/2 package: Taco seasoning mix, (.75 oz) (reduced-sodium)
2 ounce: Monterey jack cheese, (shredded), OR- lowfat Monterey jack
Directions:
1. Cook pasta according to package directions; drain.
2. Meanwhile, in large saucepan over medium heat, heat oil; add onion
and red pepper. Cook 5 minutes, stirring occasionally, or until
tender.
3. Add remaining ingredients except cheese; heat to boiling. Reduce
heat; cook, uncovered, stirring occasionally, 15 minutes.
4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top;
sprinkle with cheese. 8 servings (about 1 cup each).
The following are registered trademarks of Hershey Pasta Group:
Meal-Master format by Karen Mintzias
Source from luhu.jp
2. Meanwhile, in large saucepan over medium heat, heat oil; add onion
and red pepper. Cook 5 minutes, stirring occasionally, or until
tender.
3. Add remaining ingredients except cheese; heat to boiling. Reduce
heat; cook, uncovered, stirring occasionally, 15 minutes.
4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top;
sprinkle with cheese. 8 servings (about 1 cup each).
The following are registered trademarks of Hershey Pasta Group:
Meal-Master format by Karen Mintzias
Source from luhu.jp