Mexican Pasta

... one would think with these two opening recipes that we were eating a lot of Mexican and likely we are. I suspect the reason being is that I understand the spices and so am able to make it tasty for the finicky fellow I call my husband.

This one I found using the All Recipes App on my Iphone .. great cause you can choose the style of meal and a few different ingredients. It also lists the cholesterol and other contents.

This one got two thumbs up in our house .. the other two thumbs were eating "naked" noodles.

The only change I made was to use Brown Rice Pasta .. in a spaghetti shape ..

Ingredients

• 1/2 pound seashell pasta
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1/2 cup sweet corn kernels
• 1 (15 ounce) can black beans, drained
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1/4 cup salsa
• 1/4 cup sliced black olives
• 1 1/2 tablespoons taco seasoning mix
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
3. Toss sauce with cooked pasta and serve.