Rating: 3.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 10
  • 4 star values: 2
  • 5 star values: 4

Since this cooks in one skillet, prep and cleanup are a snap. This dish is easy on the budget, too, since it serves six using less than a pound of meat. Top it off with sliced green onions and a shower of reduced-fat shredded cheddar.

Maureen Callahan
Recipe by Cooking Light January 2009

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Recipe Summary

Yield:
6 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 cups water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done.

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Nutrition Facts

294 calories; calories from fat 0%; fat 8g; saturated fat 2.3g; mono fat 3.6g; poly fat 0.9g; protein 18.8g; carbohydrates 35.4g; fiber 4.6g; cholesterol 21mg; iron 3.7mg; sodium 644mg; calcium 59mg.
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