Crowd-Pleaser
Tex-Mex Pasta
Guacamole with Tortilla Chips
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 1½ cups rotini pasta
- ¾ lb ground beef
- ½ (1-oz) envelope taco seasoning mix
- ½ (16-oz) jar refrigerated salsa
- 1 (10.5-oz) can cream of chicken soup
- ¾ cup shredded Mexican blend cheese, divided
- 1 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to broil. Cook pasta according to package directions; drain.
- Meanwhile, cook beef in a large skillet over medium-high heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning, salsa, soup, and ½ cup cheese. Stir in hot cooked pasta.
- Spoon into a greased baking dish. Sprinkle with ¼ cup cheese. Broil 5 minutes or until cheese is melted. Sprinkle with cilantro.
Side Dish Ingredients
- ½ (11-oz) pkg tortilla chips
- ½ (8-oz) container guacamole
Side Dish Instructions
- Serve guacamole with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
1050
|
481
|
1531
|
| Fat (g) | 47 | 26 | 73 |
| Sat. Fat (g) | 20 | 4 | 24 |
| Protein (g) | 68 | 7 | 75 |
| Carb (g) | 81 | 59 | 140 |
| Fiber (g) | 6 | 8 | 14 |
| T. Sugs (g) | 9 | 1 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
