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Beefy Pasta with Poblano Peppers

Published : 10/04/2016 10:54:40
Categories : Entree

Beefy Pasta with Poblano Peppers

Beefy Pasta with Poblano Peppers

Seves 4

8 ounces rotini (corkscrew) pasta
1 lb. of 93% lean ground beef
11 ounce can Mexicorn (corn, red and green bell peppers), drained
2 fresh Poblano (Pasilla) chile peppers, seeded and chopped (2 cups)
4 teaspoons Olde Westport Border Bandito's Salsa Spice Blend
1 cup (4 oz.) shredded Monterey Jack cheese w/ jalapenos
1 cup sour cream (light or regular)
1/2 cup milk (2% or regular)

Cook pasta to package directions, drain, set aside. Meanwhile, in a 12-inch skillet over medium-high heat, cook ground beef until no pinkness to meat, drain. Add corn, chile peppers and Olde Westport Border Bandito's Salsa Spice Blend, cook 5 minutes or until peppers are crisp-tender, stirring often. Add cheese, sour cream and mlik, stir until blended. Fold in pasta, cook 5 minutes longer or until heated through. Enjoy!

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