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Taco Pasta Bowl

25 Minutes
25 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/2 pound ground round
1 can (15 1/2 ounces) chili beans with liquid
1 can (14 1/2-ounces) no-salt added diced tomatoes with juices
2 ounces canned chopped green chilies (optional)
1 can (10 ounces) enchilada sauce
2 teaspoon s chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
3 cups cooked pasta shells, cavatappi or elbow macaroni
1 cup shredded Colby-Jack cheese
1/2 cup reduced-fat shredded sharp cheddar cheese
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Let's Make It
1
Cook ground round in a large skillet over medium-high heat, stirring to crumble. Drain.
2
Stir in chili beans with juices, tomatoes with juices, green chilies if using, enchilada sauce, chili powder, cumin and garlic powder. Simmer 3 to 5 minutes.
3
Add pasta to mixture and heat 3 minutes. Stir in cheese until melted and well blended. Spoon into bowls and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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