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Rotini with Beef and Beans

Rotini with Beef and Beans

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  • Makes: 6 servings
  • Prep 15 mins
  • Cook 20 mins
  • Serving Size: 1 1/3cups each
  • Carb Grams Per Serving: 50

Ingredients

  • 1 cup chopped onion (1 large)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 1/4 pounds boneless beef sirloin steak, trimmed and cut into bite-size strips
  • 2 -3 teaspoons chili powder
  • 1 1/2 teaspoons Italian seasoning, crushed
  • 1/2 teaspoon ground black pepper
  • 1 14 1/2 - ounce can reduced sodium beef broth
  • 1 14 1/2 - ounce can no-salt-added diced tomatoes
  • 1 8 - ounce can no-salt-added tomato sauce
  • 1/2 teaspoon salt
  • 6 ounces dried multigrain rotini or fusilli pasta
  • 1 15 1/2 - ounce can red kidney beans, rinsed and drained
  • 10 ounces frozen corn, thawed
  • Shredded reduced-fat sharp cheddar cheese (optional)
  • Snipped fresh parsley (optional)

Directions

  1. In a large skillet cook onion in hot oil over medium-high heat for 3 minutes. Add garlic; cook and stir for 1 minute. Add beef, chili powder, Italian seasoning, and pepper. Cook for 3 to 4 minutes or until beef is browned.
  2. Stir in broth, undrained tomatoes, tomato sauce, and salt. Bring to boiling. Stir in pasta; reduce heat. Simmer, uncovered, about 10 minutes or until pasta is just tender, stirring frequently. Stir in beans and corn. Cover and simmer for 3 to 4 minutes or until heated through. If desired, sprinkle each serving with cheddar cheese and/or parsley.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 399 cal., 9 g total fat (2 g sat. fat), 63 mg chol., 629 mg sodium, 50 g carb. (10 g fiber, 9 g sugars), 33 g pro.