The Pioneer Woman Tasty Kitchen
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Mexican Beef & Black Bean Pasta with All the Fixin’s

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Level: Easy

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Description

Mexican beef and black bean pasta with tomatoes, green peppers, corn and shredded lettuce.

Ingredients

  • 1 Tablespoon Canola Or Vegetable Oil
  • 1  Small Onion, Diced
  • 1  Green Bell Pepper, Diced
  • 1 Tablespoon Tomato Paste
  • 1 pound Extra Lean Ground Beef
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Flakes
  • Salt And Pepper, to taste
  • 1 pound Short Pasta
  • 1 cup Frozen Corn Kernels, Thawed
  • 1 cup Cherry Tomatoes, Halved
  • ½ cups Shredded Iceberg Lettuce
  • 1 bunch Fresh Cilantro, Chopped
  • ½  Lime, Juiced
  • ½ cups Crumbled Feta Cheese
  • Salsa And Sour Cream For Garnish, If Desired

Preparation

Heat oil in a very large pan over medium-high heat and add the onions and peppers. Cook for a few minutes until softened. Add the tomato paste and cook, stirring, until darkened slightly. Crumble in the ground beef and add the black beans, chili powder, garlic powder and chili flakes. Stir to combine and simmer until beef is cooked through, about 15 minutes. Taste the mixture, season with salt and pepper and taste again. Feel free to add a little Tabasco or Frank’s Red Hot if you wish! Turn off heat.

Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving about 1/2 cup of pasta water. Pour pasta and the pasta water into the pan with the beef mixture and toss to combine. Fold in the corn, cherry tomatoes, iceberg lettuce and cilantro. Season with salt and pepper if necessary and add the lime juice. Toss once more and transfer to a large bowl or serving platter.

Sprinkle the feta on top and garnish with a dollop each of salsa and sour cream if desired. Serve immediately.

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