Texas Rotini Beans And Corn Skillet Recipes

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
• Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
• Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally. , Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips.

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Steps:

• Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

Steps:

• Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
• Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
• Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
• Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.