Mexican Beef & Pasta

• 3 cups uncooked whole wheat spiral pasta
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 cup chunky salsa
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 tablespoons taco seasoning
• 1/2 cup reduced-fat sour cream
• Crushed tortilla chips, optional

1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

whole wheat spiral pasta, ground beef, onion, salt, black beans, frozen corn, chunky salsa, green chilies, olives, taco seasoning, sour cream, tortilla chips

Taken from www.tasteofhome.com/recipes/mexican-beef-pasta/ (may not work)