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).