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.