Tex-Mex Noodles

Tex-Mex Noodles

Rated:
Recipe Rating: 3.6674
Serves 4
Here's a quick and simple one-skillet dinner that proves the versatility of pasta in the kitchen. Buttermilk and zesty chili powder add Southwestern flair and unique flavor to this delightful dish. Serve with sour cream or shredded cheddar cheese sprinkled on top, and add a green salad for a complete meal.
Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef or turkey
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, chopped
  • 1 cup fresh or frozen corn kernels
  • 1 (4-ounce) can diced green chiles, drained
  • 1/2 pound dried macaroni or ziti
  • 4 Roma tomatoes, chopped
  • 1 cup buttermilk
  • 1 tablespoon chili powder
  • 1/4 teaspoon fine sea salt
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Method: 
Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add beef, onion and bell pepper and cook, stirring frequently and breaking up beef with a wooden spoon, until beef is cooked through and onion is translucent, about 10 minutes. Add corn, chiles, pasta, tomatoes, buttermilk, chili powder and salt and stir thoroughly to combine. Bring to a boil, cover, lower the heat to low and cook until pasta is tender, about 30 minutes. Stir again, then spoon into bowls and serve.
Nutritional Info: 
Per Serving: 590 calories (180 from fat), 21g total fat, 6g saturated fat, 75mg cholesterol, 570mg sodium, 67g carbohydrates, (7 g dietary fiber, 12g sugar), 35g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.