Sunday, March 25, 2007

Mexican Pasta

I made this Saturday night. Another recipe. This was great as usual. But I only chopped one onion, and used 1 TBSP. taco seasoning. I also used 1/2 a red pepper and 1/2 green pepper. Hope you like it!

Mexican Pasta


1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.

We had it with the rest of the can of corn and chips and guacamole. Oh, I should post that recipe....

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