1 tsp Extra Virgin Olive Oil
5 1/3 oz Extra Lean Ground Beef
1 1/3 stalks Green Onion (finely chopped)
2/3 Garlic (cloves, minced)
1/3 tsp Cumin (ground)
1/3 tsp Chili Powder
1/16 tsp Sea Salt
1/3 Tomato (large, diced)
2 2/3 tbsp Frozen Corn (thawed)
2 2/3 Black Beans (cooked, from the can)
1/3 Red Bell Pepper (diced)
3/4 cup Chicken Broth
1/3 cup Salsa
2/3 cup Brown Rice Pasta Shells (dry, uncooked)
Heat oil in a large skillet with a tight-fitting lid over medium-high heat. Add the beef, and break it up with a wooden spoon or spatula as it cooks. Once it is cooked through and no longer pink, drain any excess drippings.
Add onions and garlic to the pan with the beef and cook for 3 to 5 minutes or until onions are translucent.
Add cumin, chili powder, salt, diced tomato, corn, black beans and bell pepper to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes.
Stir in the broth, salsa and pasta. Bring everything to a boil, then cover and reduce heat to medium-low. Let simmer for 12 to 15 minutes or until pasta is cooked through and tender. Stir every 3 to 4 minutes as it cooks, to ensure the pasta isn't sticking to the bottom of the pan.
Remove from heat, divide into bowls and serve immediately. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
No ground beef: Use ground chicken or turkey instead.
Vegan & Vegetarian: Swap the ground meat out for cooked lentils.
Optional toppings: Grated cheese, sour cream, avocado, fresh lime, cilantro or extra salsa
Like is spicy: Stir in a chopped jalapeño and a pinch of cayenne with the other vegetables and spices.
No brown rice pasta shells: Use any other type of pasta or pasta shell instead like wheat penne or chickpea fusilli.
Total time: 40 minutes