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|Rio Grande Pasta Skillet|
|Recipe courtesy North Dakota Wheat Commission|
|8 ounces penne pasta
1 pound beef round tip steak
1 1/4-ounce packet taco seasoning
3 cloves garlic, crushed
1 tablespoon olive oil
16-ounce jar mild or medium chunky salsa
3/4 cup canned black beans, drained and rinsed
2/3 cup red pepper, cut into matchsticks
1/2 cup water
1/4 cup sliced ripe olives
|Cook pasta according to package directions.
Cut beef steak into thinly sliced strips. In medium bowl, combine taco seasoning, garlic, oil and beef. Toss to mix. Heat large nonstick skillet to medium-high. Stir-fry beef until outside surface is no longer pink. Remove from skillet.
In same skillet, combine pasta, salsa, beans, red pepper and water; cook 4 or 5 minutes or until heated through, stirring occasionally. Return beef to skillet; stir to combine. Dish into serving container; sprinkle with olives.
Makes 5 servings.
|Each serving provides approximately 401 calories, 30g protein, 49g carbohydrates, 8g fat, 4.6g fiber, 56mg cholesterol, 4mg iron, 834mg sodium.|