Beef and Beans Pasta
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 1 lb lean ground beef
- 2 teaspoons chili powder
- 1 teaspoon dried Italian seasoning
- 1 cup beef stock (use low sodium if you wish)
- 20 ounces pasta sauce (home made or in an jar)
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 10 ounces corn kernels (frozen or canned)
- 1 green bell pepper, diced
- 1 lb spaghetti
- parmesan cheese (optional)
- fresh cilantro (optional) or parsley (optional)
directions
- Heat olive oil in a large skillet, then brown the beef with chili powder and herbs for about 5 minutes over medium heat.
- Stir in beef stock and pasta sauce and bring mixture to boil.
- Reduce the heat and simmer (partially covered) for 15 minutes, stirring occasionally.
- Add beans, corn and pepper, then cook for another 5 minutes.
- While the sauce is simmering, prepare the pasta according to the package instructions.
- Drain pasta and serve hot with the sauce.
- Sprinkle with grated Parmesan and fresh herbs, if desired, just prior to serving.
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Reviews
-
Woohoo, an Aussie recipe to try! Very tasty and hearty too, I would have given it 4 stars, but DH insisted on 5 (albeit not very audibly, as he was inhaling dinner at the time). This was sooo easy to make, would be great in winter. I left out the capsicum due to deep personal hatred and only had frozen peas & corn so used that. I love a recipe I can use kidney beans in as they are so good for you! Thanks so much for posting!
RECIPE SUBMITTED BY
WaterMelon
Singapore
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I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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