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Southwestern Pork and Pasta
Southwestern Pork and Pasta

Southwestern Pork and Pasta

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (16 oz.) penne pasta
2 pork tenderloins (1 lb.)
2 Tbsp olive oil
8 green onions, chopped
4 cloves garlic, minced
3 cans (14-1/2 oz) dices tomatoes with mild green chiles, undrained
2 cans (15 oz. each) black beans, rinsed and drained
1 pkg (16 oz.) frozen corn, thawed
1 jar (16 oz.) salsa
1 Tbsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika or smoked paprika
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Tbsp cornstarch
2 Tbsp cold water
Sour cream
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Let's Make It
1
Cook pasta according to package instructions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2
Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.
3
Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
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