Tex-Mex Rotelle
13 ingredients
14 steps
Ingredients
- 1 (16 ounce) packagesafeway rotelle pasta
- 1 lb lean ground beef (or turkey if you prefer)
- 1 (1 1/4 ounce) taco seasoning mix
- 1 (28 ounce) can diced tomatoes with juice
- 12 cup water
- 14 teaspoon salt (I left out the salf because the taco seasoning is salty)
- 1 12 cups shredded Mexican blend cheese
- 1 (10 ounce) can Mexican-style corn, drained
- 1 (4 ounce) canmild diced green chilies (I only used 1/2 the can but if you like hotter and spicier, then go for the whole can)
- 34 cup diced green pepper
- 34 cup sliced black olives
- sour cream (to garnish)
- sliced green onion (to garnish)
Directions
-
1Preheat oven to 350.
-
2Cook Rotelle according to pkg.
-
3directions.
-
4Meanwhile, in a large skillet over medium-high heat, saute' meat until no longer pink, breaking it into small pieces.
-
5Stir in taco seasoning,tomatoes with juice, water and salt (if you used it).
-
6Bring to a boil and simmer until thickened, about 10 minutes, stirring occasionally.
-
7Add the drained corn, green chilies, green pepper and olives.
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8Mix well.
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9Drain pasta and place in a large bowl.
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10Add meat mixture and toss to coat.
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11Place in 9x13 pan and top with mexican cheese blend.
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12Bake for 30 minutes at 350.
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13Let stand for 5 minutes before serving.
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14Serve each serving with a dollop of sour cream and sliced green onion.
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