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Texas Rotini, Beans and Corn Skillet

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By Betty Crocker Kitchens
Updated Aug 23, 2010
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Enjoy this Texas-inspired skillet featuring rotini pasta, beans and corn – a flavorful dinner that can be made ready in 35 minutes!

Texas Rotini, Beans and Corn Skillet

  • Prep Time 10 min
  • Total 35 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 2 cups uncooked rotini pasta (6 ounces)
  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 can (14 1/2 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 can (15 to 16 ounces) pinto beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 1/4 cup shredded Cheddar cheese (1 ounce)

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package.
  • Step 
    2
    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.
  • Step 
    3
    Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
  • Step 
    4
    Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
  • Step 
    5
    Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.

Nutrition

300 Calories
3g Total Fat
14g Protein
64g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
25
Total Fat
3g
Saturated Fat
2g
Cholesterol
5mg
Sodium
630mg
Total Carbohydrate
64g
Dietary Fiber
10g
Protein
14g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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