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TACO TWISTS




Source of Recipe


Sue Freeman


List of Ingredients




8 ounces pasta twists (rotini)
1 tsp. vegetable oil
1 large onion (for about 1 cup chopped)
2 1/2cups basic Mexican beef, fully thawed (recipe follows)
2 cans (14 1/2 ounces each) chili-style chopped or diced tomatoes
1/4 cup finely shredded cheese of choice (such as Cheddar, taco blend or Monterey Jack), or more, to taste



Recipe



Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. Add the twists and cook until just tender, 7 to 9 minutes.

Meanwhile, heat the oil over medium heat in an extra-deep nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef and tomatoes, and stir and cook until the mixture comes to a boil.

Reduce the heat to low and simmer until the pasta is done. Serve at once over hot, drained pasta twists, topping each serving with 1 tablespoon shredded cheese (or more, to taste).

Serves 4.

Each serving has about 529 calories (26 percent from fat), 15 grams fat (6 grams saturated), 97 milligrams cholesterol, 42 grams protein, 57 grams carbohydrates, 6 grams dietary fiber and 1,346 milligrams sodium.