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Mexican Taco Pasta Soup

recipe at a glance
ready in: under 30 minutes
serves/makes:   4

recipe id: 108203
cook method: stovetop

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1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon cumin
2 cans (14 ounce size) beef broth
1 1/2 cup picante sauce
1 can (14.5 ounce size) diced tomatoes
1 medium green bell pepper, chopped
1 cup uncooked rotini pasta
1/2 cup shredded Cheddar or monterey jack cheese


In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid. Add the remaining except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with cheese.

NOTE: For extra crunch, serve with tortilla chips on the side.

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562 calories, 29 grams fat, 35 grams carbohydrates, 39 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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