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Tex-Mex Pork and Pasta Skillet

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Tex-Mex Pork and Pasta Skillet
  • Prep 40 min
  • Total 40 min
  • Ingredients 8
  • Servings 6
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Shredded pork, corn, pasta and barbecue sauce make this hearty dish satisfying, and it's ready in only two simple steps!
Updated Mar 5, 2012

Ingredients

  • 3 cups uncooked wagon wheel pasta (8 oz)
  • 1 container (18 oz) refrigerated original barbecue sauce with shredded pork
  • 1 can (14.5 oz) diced tomatoes with green chiles, undrained
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 2 1/3 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded Cheddar-American cheese blend (6 oz)

Steps

  • 1
    In 12-inch nonstick skillet, mix all ingredients except cheese; heat to boiling. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, stirring frequently, until pasta is tender.
  • 2
    Before serving, sprinkle cheese over top.

Tips from the Pillsbury Kitchens

  • tip 1
    Substitute 3 cups pasta nuggets (radiatore) or rotini (spiral pasta) for the wagon wheel pasta in this recipe, if desired.

Nutrition Information

440 Calories, 13g Total Fat, 23g Protein, 59g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1500mg
63%
Potassium
150mg
4%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
17%
Sugars
20g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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