Blueberry Oatmeal Chia Seed Muffins
These blueberry and chia seed muffins are perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. They're so moist and bursting with blueberries!
Read MoreCheesy Tex-Mex Pasta
Drescription
This comforting one-pot pasta dish has a Southwestern kick. Chili powder and pico de gallo flavor the dish, while melted Mexican cheese adds a creamy finish. Top it with your favorite fixings like scallions, cilantro and sour cream, and serve it alongside a crisp green salad for an easy weeknight meal the whole family will love.
Ingredients
- 1 tablespoon neutral oil, such as canola or avocado
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups water
- 1 ¾ cups fresh pico de gallo
- 8 ounces whole-wheat rotini
- 1 cup frozen corn, thawed
- 1 ½ cups shredded mexican-style cheese blend
- sliced scallions, chopped cilantro, diced tomatoes and/or sour cream (optional)
Directions
- Heat oil in a large skillet over medium heat. Add beef and onion; cook, stirring, until the beef is just cooked through, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and pepper. Cook for 1 minute. Add water, pico de gallo, pasta and corn. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the pasta is tender and most of the liquid has been absorbed, 13 to 15 minutes.
- Remove from heat and sprinkle cheese over the mixture; stir until melted. Top each serving with scallions, cilantro, tomatoes and/or sour cream, if desired.
