Health eMinutes

Feature Recipe: Mexican Skillet Casserole


With rising food prices and the increased cost of fuel, shoppers are feeling the pinch. This is a budget-friendly recipe that's quick, easy, economical and will feed a bunch! If you like food spicy, consider using hot or medium salsa. Serve it with a green salad and corn muffins for a balanced meal.

  • 3 cups uncooked 100% whole wheat rotini pasta
  • 1 pound extra lean ground beef
  • ½ cup onions, chopped
  • 1 cup frozen whole kernel corn
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (2.25 oz.) can sliced black olives, drained
  • 1 (4.5 oz.) can diced green chiles, undrained
  • 2 (14.5 oz.) cans no-salt-added diced tomatoes, undrained
  • 1 (1.25 oz.) package taco seasoning mix
  • 1 cup mild, chunky salsa

Cook pasta according to package directions or to desired doneness and then drain. Meanwhile, in large skillet over medium heat, brown ground beef and onions; drain and rinse thoroughly with hot water. Return ground beef mixture to skillet and stir in remaining ingredients and cooked pasta. Simmer uncovered for 10-15 minutes until heated through. Serve immediately. Top with crushed tortilla chips and fat free or light sour cream if desired. Makes 8 servings.

Nutrition information per serving: 338 calories (27% from fat), 10 grams total fat, 3 grams saturated fat, 0 grams trans fat, 42 milligrams cholesterol, 48 grams carbohydrate, 7 grams dietary fiber, 833 milligrams sodium, 21 grams protein.