Rotini with Beef and Beans

Rotini with Beef and Beans

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1⁄4 lb. boneless beef sirloin steak, trimmed and cut into bite-size strips
2 to 3 tsp. chili powder
1 1⁄2 tsp. dried Italian seasoning, crushed
1⁄2 tsp. black pepper
1 14.5-oz. can 50% less sodium beef broth
1 14.5-oz. can no-salt-added diced tomatoes, undrained
1 8-oz. can no-salt-added tomato sauce
1⁄2 tsp. salt
2 cups dried multigrain rotini or fusilli pasta
1 15-oz. can red kidney beans, rinsed and drained
1 10-oz. pkg. frozen whole kernel corn, thawed
Shredded sharp cheddar cheese (optional)

Instructions


1. In a large skillet heat oil
over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add the next four ingredients (through pepper). Cook 3 to 4 minutes or until meat is browned.

2. Stir in the next four ingredients (through salt). Bring to boiling. Stir in pasta; reduce heat. Simmer, uncovered, 10 minutes or just until pasta is tender, stirring frequently. Stir in beans and corn. Simmer, covered,
3 to 4 minutes or until heated through. If desired, sprinkle
with cheese. Makes 6 servings (11⁄3 cups each).