Cooklist AI

Mexitalian Beef and Pasta Skillet

Name: Mexitalian Beef and Pasta Skillet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 can (10 oz.) diced tomatoes & green chilies, undrained; 1 medium red bell pepper, diced; 1 pound extra lean ground beef; 2 cups water; 1 cup sweet corn, frozen or canned (drained); 8 ounces regular spaghetti, uncooked; 1 cup shredded Mexican blend cheese; 1 packet (1.5 oz.) mild taco seasoning mix; 6 tablespoons reduced fat sour cream

Experience the delightful fusion of Mexican and Italian flavors in a quick, one-pan dish! Featuring sizzling ground beef, colorful bell peppers, sweet corn, and succulent pasta, one bite will take your tastebuds on a cross-continental culinary trip. Topped off with sour cream and melted cheese, it's...



40 min

TOTAL TIME

406

CALORIES

$1.86

PER SERVING

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

9 INGREDIENTS

6 SERVINGS

10 oz canned diced tomatoes & green chilies

undrained

1 medium red bell pepper

diced

1 lb extra lean ground beef

2 cups water

1 cup frozen sweet corn

drained

8 oz spaghetti

uncooked

1 cup shredded mexican blend cheese

1 1/2 oz taco seasoning mix

6 tbsp reduced fat sour cream

Directions

8 STEPS

20 min

PREP TIME

20 min

COOK TIME

40 min

TOTAL TIME

In a large skillet, cook the ground beef over medium-high heat, breaking it into crumbles until no longer pink. Frequently stir to ensure even cooking.

Mix in the mild taco seasoning until the beef is well coated.

Add the diced tomatoes with green chilies (along with its juice), water, sweet corn, and diced red bell pepper to the skillet. Stir to combine all the ingredients.

Break the spaghetti in half and add it to the skillet, making sure all the spaghetti is submerged in the liquid.

Bring the mixture to a boil, then cover the skillet and reduce the heat to low.

Let it simmer for about 10-15 minutes until the spaghetti is tender, stirring occasionally to avoid sticking.

Sprinkle the shredded Mexican blend cheese evenly over the top, then cover the skillet and cook for additional 2-3 minutes until the cheese has melted.

Before serving, each portion can be finished with a dollop of reduced fat sour cream.