1 (14.5-oz.) can diced tomatoes with zesty mild green chiles
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
How to Make It
Prepare shells and cheese according to package directions.
Meanwhile, cook beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain and rinse under hot running water. Return beef to skillet. Stir in beans and next 4 ingredients.
Cook over medium-high heat 7 to 9 minutes or until two-thirds of liquid has evaporated. Stir prepared pasta into beef mixture. Serve immediately.
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