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8 oz. (2 3/4 cups) uncooked rotini (spiral pasta)
1 lb. lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 (11-oz.) can Mexicorn , Red and Green Peppers, drained
12 oz. mild Mexican pasteurized process cheese spread, cubed (3 cups)
1. Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked. Drain.
3. Stir in beans, corn and cheese. Cover; cook over medium-low heat until cheese is melted and mixture is thoroughly heated, stirring occasionally.
4. Gently stir cooked rotini into ground beef mixture until coated.
YIELD: 5 (1 1/2-cup) Servings
1 lb. lean ground beef
1 (15-oz.) can spicy chili beans, undrained
1 (11-oz.) can Mexicorn , Red and Green Peppers, drained
12 oz. mild Mexican pasteurized process cheese spread, cubed (3 cups)
1. Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked. Drain.
3. Stir in beans, corn and cheese. Cover; cook over medium-low heat until cheese is melted and mixture is thoroughly heated, stirring occasionally.
4. Gently stir cooked rotini into ground beef mixture until coated.
YIELD: 5 (1 1/2-cup) Servings
