One Pot Taco Pasta

Maybe it wasn't such a great idea to make a stew in 100 degree heat. Granted the title of the recipe is a bit misleading. I thought I was making a nice "pasta dish," which, yes, this does have pasta in it. In reality this really is a stew better fit for a cold winter evening. That disclaimer aside, it was a decent dish. Not going to be a favorite or anything, but I'm always a fan of dinners that only dirty up 1 pot.

• 1 lb extra lean ground beef
• 1 yellow onion, chopped
• 1 cup each, chopped red and yellow peppers
• 1 clove garlic, minced
• 1 Tbsp chili powder
• 3 cups water
• 1 can (15oz) tomato sauce
• 3 cups wagon wheel pasta, uncooked
• 1/2 cup frozen corn
• 1 cup Mexican style shredded 4 cheese blend
• 1 green onion, diagonally cut into thin slices

Brown meat with yellow onions in nonstick Dutch oven or deep large nonstick skillet. Add peppers, cook 5 minutes or until crisp tender, stirring occasionally. Stir in garlic and chili powder, cook 1 minute.

Add water and sauce, stir. Bring to a boil, stir in pasta, cover. Simmer for 15 minutes or just until pasta is tender, stirring occasionally. Stir in corn, cook 3-4 minutes or until heated through.

Top with cheese and green onions.

NOTES: You can see I didn't use the wagon wheel pasta. Partly because I couldn't find any at the store and partly because I already had some bow tie at home. I would definitely have added another clove of garlic and a few more green onions, just to spice it up a bit. It was a bit bland.

Serves: 6
Prep Time: 35 min
Total Time: 50 min

Recipe from www.KraftRecipes.com