1 pound lean ground beef
3 cloves garlic, minced
1 packet taco seasoning mix
1 cup jarred salsa
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) black beans, drained
2 cups low-sodium beef broth
8 ounces rotini pasta
1 cup Mexican blend shredded cheese
sour cream, salsa, chopped cilantro, sliced avocado, black olives (optional toppings)
1. Brown ground beef in large, deep skillet over medium. Drain fat and return meat to skillet. Stir in garlic, cook 1 minute. Add taco seasoning, salsa, corn, black beans, beef broth, and pasta. Stir to combine. Bring to boil then reduce heat to simmer, cover and cook for 15-20 minutes until pasta is tender, stirring occasionally.
2. Once pasta is tender, sprinkle with cheese and replace lid. Turn heat off and allow pasta to rest five minutes for cheese to melt. If desired, top with chopped cilantro, sour cream, salsa, avocado, etc.