Mexican-Style Bow Ties
Course: Kid-Friendly, Mains, Recipes6
servingsWith a savory blend of lean ground beef, kidney beans, and zesty spices like cumin and chili powder, each bite is a burst of Mexican-inspired goodness. Tossed with colorful veggies, creamy yogurt, and tangy salsa, this dish offers a satisfying meal for 6, perfect for family dinners or gatherings.
Ingredients
8 oz. bow ties (or your favorite pasta shape), uncooked
8 oz. lean ground beef
16 oz. canned kidney beans or pinto beans, drained
1/8 tsp. ground cumin
1 tsp. chili powder
2 medium tomatoes, seeded and chopped
16 oz. canned whole kernel, no-salt-added corn, drained
1 small green bell pepper, chopped
½ c. shredded cheddar cheese
½ c. sliced green onions
½ c. low-fat, plain yogurt
½ c. medium salsa
Directions
- In a medium skillet, brown ground beef and drain any excess fat. Add beans, cumin and chili powder; heat through.
- Prepare pasta according to package directions; drain.
- In large bowl, combine pasta, meat mixture, tomatoes, corn, green pepper, cheese and onions.
- In small bowl, combine yogurt and salsa.
- Add to pasta mixture and toss well. Serve warm or cold. Garnish with additional salsa, if desired.
This quick and tasty macaroni and cheese recipe is perfect for busy days.
With seasoned ground beef simmered to perfection, creamy refried beans, and a blend of gooey nacho and taco cheeses atop crispy tostada shells.
Layered with lean ground beef, zesty taco seasoning, roasted green chilies, and onions, each bite bursts with flavor.
The first time I went to Santa Fe, I fell in love with green chiles. Every cook in New Mexico has his or her own version of green chile sauce, and it’s served at every meal—with eggs, burritos, roasted chicken, and in enchiladas, as in this recipe. The layers stack up pretty high in the slow cooker, but don’t worry; the ingredients will cook down and meld into one cheesy, melt-in-your-mouth dish.