Fiesta Pasta Mexicana

Name: Fiesta Pasta Mexicana
Yield: 10 servings
Ingredients: 1 cup onions, chopped; 1 cup bell peppers, chopped; 26 ozs low-fat spaghetti sauce; 15 1/2 ozs canned dark red kidney beans, drained and rinsed; 1/3 cup water; 4 ozs canned green chiles, drained and chopped; 1.25 ozs taco seasoning mix, half package; 10 ozs mostaccioli pasta, cooked and drained; 2 ozs Monterey Jack cheese, shredded

Adapted from New World Pasta Company

1 cup onions, chopped
1 cup bell peppers, chopped
26 ozs low-fat spaghetti sauce
15 1/2 ozs canned dark red kidney beans, drained and rinsed
1/3 cup water
4 ozs canned green chiles, drained and chopped
1.25 ozs taco seasoning mix, half package
10 ozs mostaccioli pasta, cooked and drained
2 ozs Monterey Jack cheese, shredded

In large saucepan, cook onions and bell peppers until tender. Stir in spaghetti sauce, beans, water, green chilies, and taco seasoning mix. Mix well and heat to boiling. Reduce heat and cook, uncovered, for 15 minutes, stirring occasionally. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese.

Posted: 11/3/2000

Pasta, Rice, & Grains

Rated by 5 users (4.00)

WW Points^* : 4.11

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 233 Calories from Fat 28 (12%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 6g	2%
Sodium 606mg	25%
Potassium 0mg	0%
Total Carbohydrate39g	13%
Dietary Fiber 5g	20%
Sugars 7g
Protein 9g	20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.