A total “duh” moment for me – of course this is as good as a pasta dish as it is as a rice dish, and it is beyond easy, but tastes pretty darn good. (@Loveshaq, good perhaps for your college daughters.)
Ingredients
- ½ pound seashell pasta
- 2 tablespoons olive oil
- 2 onions, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
- ½ cup sweet corn kernels
- 1 (15 ounce) can black beans, drained
- 1 (14.5 ounce) can peeled and diced tomatoes
- ¼ cup chunky salsa
- ¼ cup sliced black olives
- 1 ½ tablespoons taco seasoning mix
- salt and pepper to taste
- Shredded Mexican cheese to taste
Directions
Cook the pasta, in salted water, until al dente; drain, set aside.
Cook the onions, garlic, and bell pepper in the olive oil over medium heat in n extra- large skillet about 10 minutes. Mix in the corn, black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated5 to 10 minutes.
Toss sauce with cooked past, top with the shredded cheese, and serve.
I have learned from many years eating at De Pasada (Taylor Street, Chicago) that I will eat anything Mexican. If an abuelita puts in in front of me, it’s going straight down the hatch, no questions asked.
Ooooh yeah! My eldest would totally love this recipe. I will have to make it for her or send it to her. Thanks!
You can’t go wrong with pasta and cheese.
You know, I’ve often made something very, very similar, with the addition of a can of chicken and more spices, with rice. I never thought to make it with pasta, either! I just got a block of the sheep’s milk cheese my son can tolerate… might have to give this a go next time I’m up to cooking.