Tex-Mex meets European staple in this tomato-rich meat and pasta dish.
3 cups elbow pasta
7 cups water (divided)
1 medium yellow onion, diced (1 cup)
1 pound ground beef
1 can (14.5 ounces) diced tomatoes
1 can (14 ounces) unsalted tomato sauce
1 package Simply Organic Enchilada Sauce Mix
Boil pasta in water until tender, and drain, reserving 1 cup water for later use.
While pasta is cooking, sauté onion and ground beef in large skillet. Drain if needed. Return to heat and add cooked pasta, tomatoes and tomato sauce.
In a small bowl combine Sauce Mix and 1 cup reserved water. Add mix to skillet. Simmer 5 to 10 minutes.
Top with thinly cut tortilla strips. Serve with garlic bread.
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As prepared, each serving contains 310 calories, 7g total fat, 35mg cholesterol, 500mg sodium, 43g total carbohydrate and 18g protein.