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Southwestern Goulash
Makes 6 servings
2 cups wagon wheel or rotini pasta
1/2 pound lean ground beef
1/2 pound ground turkey breast
1 (14 1/2 ounce) can Mexican-style diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 (15 to 19 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can beef broth
1 cup frozen corn
1 (4 ounce) can chopped green chiles with juice
1/2 teaspoon each salt and pepper
Chopped cilantro for garnish
Cook pasta according to directions but without using salt or oil; drain and set aside.
Cook beef and turkey 3 to 5 minutes or until no longer pink; drain.
Add tomatoes with juice, tomato sauce, beans, broth, corn, chiles with juice, and salt and pepper. Simmer 5 minutes. Add pasta just before serving. Garnish with cilantro.
Nutritional Information: Per serving: 341 cal., 14% from fat; 27 g protein, 5 g fat (1.7 g sat); 46 g carbo (7 g fiber); 1,186 mg sodium; 39 mg chol.
Southwestern Goulash
6 ounces pasta, uncooked
1 pound lean ground beef
1 (14 1/2 ounce) can Mexican tomatoes, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (11 ounce) can corn, drained
1 (4 ounce) can green chiles, chopped and undrained
1/4 cup fresh cilantro, chopped
Cook pasta to desired doneness as directed on package. Drain; keep warm.
Meanwhile in large saucepan or Dutch oven, brown ground beef over medium-high heat; drain well. Add remaining ingredients except cilantro. Cook until thoroughly heated. Gently stir in pasta; sprinkle with cilantro.
