Cooking for one is nowhere near as rewarding as cooking for company, so I come up with a lot of what my friend calls “concoctions” for supper.  A few are good enough to become regulars on the rotation.  Tonight’s is one of those few — a spicy, relatively healthy dinner that makes enough leftovers for at least three more meals.


1 lb organic ground beef
1 can Ro-Tel spicy tomatoes (not the lime and cilantro one)
1 can organic black beans, drained and rinsed
2 cups frozen organic sweet corn
1/2 box Ronzoni Smart Taste pasta (in the shape of your choice)
2 tbs shredded cheese (mexican blend or pepper jack)


How I made it:

Boil the pasta according to the box.

Brown the ground beef in a nonstick skillet over medium-high heat.  Once cooked through, spoon off the fat and discard (not down the sink!).

Add beans, tomatoes and corn.  Stir to combine evenly.  Cook over medium heat for about 5 minutes or until everything is hot. 

Strain pasta and then add to skillet.  Mix gently. 

Serve with shredded cheese on top.  Pair with a salad for extra veggies.

How it turned out:

Not for the timid of tastebud, it has a nice kick while providing fiber, vitamin C, protein, and calcium.  This can easily be made a vegetarian supper (just leave out the meat).