Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  cups

  macaroni

1

  tablespoon

  olive oil

1

  pound

  extra lean ground beef

1

  small

  onion -- minced

1

  clove

  garlic -- minced

14 1/2

  ounces

  diced tomatoes with green chilies -- drained

4 1/2

  ounces

  green chilies -- diced

2 1/2

  ounces

  black olives -- diced

1

  cup

  frozen corn -- defrosted

8

  ounces

  no salt added tomato sauce

1 1/2

  cups

  low sodium beef broth

1

  cup

  black beans -- rinsed

1 1/2

  teaspoons

 taco spice mix -- see recipe

1/2

  cup

  low sodium cheddar cheese -- shredded

Heat oil in large skillet over medium-high. Add meat and onion and cook until no pink remains and onion is softened. Drain excess fat.

Stir in pasta, broth, and tomato sauce. Bring to a boil. Reduce heat and cover and simmer until pasta is cooked through 12 to 15 minutes.

Add tomatoes, corn, beans, chilies, olives, and spice mix. Stir until heated through.

Add cheese and toss to combine and cheese is melted.

Notes: If you can find the tomatoes with jalapeno chilies get that.

Makes 6 servings.