Mexican Pasta Skillet
1 lb ground beef
1 box bowtie pasta
1 can corn
1 can stewed tomatoes
½ large onion, diced
1 tsp each of chili powder, garlic powder, dried cilantro, cumin and salt
½ tsp each of ground red pepper and paprika
1 Tbsp canola oil
1 tsp white vinegar
1 Tbsp cornstarch or flour
Fresh cilantro (optional)
Cook pasta “al dente,” according to package instructions. Drain, reserving ¼ cup of the cooking liquid.
Meanwhile, coat the bottom of a large skillet with canola oil and turn on high heat until a drop of water sizzles in the oil. Then add meat, onion and spices to the pan. Trickle vinegar over the meat mixture, stir. Cook on medium-high until brown, stirring often. Stir in the liquid reserved from the pasta. Add canned tomatoes and corn, stir. Cook another 2-3 minutes, then add pasta to the skillet.
Toss gently, add a few fresh cilantro leaves, if desired, on top for garnish, and enjoy!
Start to finish time: 45 minutes, with interruptions from children and spouse.
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