Ingredients50 m servings 460 cals
- Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes, stirring occasionally, adding the water if needed until desired consistency.
- Place the penne and cilantro into a large bowl. Add the beef mixture and toss to coat.
Per Serving: 460 calories; 12.2 g fat; 63.4 g carbohydrates; 23.5 g protein; 46 mg cholesterol; 728 mg sodium. Full nutrition
ReviewsRead all reviews 4
this was good. we added 1/4 cup of cream cheese for a little more flavor (we love cheese)-but we did not need to.
This could be a foundation recipe. As prescribed, it was bland. I did the recipe without changes. The reviewer that added cream cheese, that would be a good call. Maybe I'll try that, with so...
Very easy to put together. I added 1 fresh tomato, 1 green pepper, 3 cloves garlic and grated cheddar over the top in the pan. Put lid on for a couple of minutes to melt cheese. Added oregano an...