Source: January/February 2009 issue of Cooking Light.
We thought we made this dish tonight, but in writing down the recipe, I see that we were quite challenged in following directions–I cooked the pasta first and we forgot to add the tomato sauce. Whatever it was we cooked was good though, and we have a giant container of leftovers. It was just the slightest bit over the level of spice that I like in my food, but I’m a bad judge of spiciness since even green peppers send me running for the Tums. Rhiannon didn’t think it was too hot at all and requested that I add the recipe to the site.
Other than not reading the directions, we made one intentional change and one assumption that didn’t affect the final recipe in a negative way:
- we substituted 99% lean ground turkey for the sirloin
- our guess is that diced tomatoes with chiles are like Rotel.
Yield
6 servings (serving size: about 1 1/3 cups)
Ingredients
- 1 tablespoon canola oil
- 3/4 cup chopped onion
- 3/4 pound ground sirloin (we substituted 99% lean ground turkey breast)
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups water
- 3/4 teaspoon salt
- 6 ounces uncooked ruote (about 2 1/4 cups uncooked wagon wheel–shaped pasta)
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (such as Muir Glen), undrained
- 1 (8-ounce) can no-salt-added tomato sauce
- green onions for topping
- shredded cheddar cheese for topping
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 cups water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done.
What's For Dinner? 