Mama's Mexican Minestrone
Mama's Mexican Minestrone might be just the main course you are searching for. This recipe serves 16. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 3g of fat, and If you have parmesan cheese, kidney beans, garlic cloves, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 55 minutes.
Instructions
Spread pasta in a single layer in a 15- x 10-inch jelly-roll pan.
Bake at 350 for 8 to 10 minutes or until lightly browned, stirring once. Set aside.
Cut beef into 1/4-inch-thick strips; cut each strip into 1-inch pieces. Coat with taco seasoning mix.
Cook beef, onion, and bell pepper in a Dutch oven coated with cooking spray over medium heat, stirring often, 6 to 8 minutes or until beef is browned.
Add garlic, and saut 1 minute. Stir in basil; cook, stirring constantly, 30 seconds.
Add toasted pasta, broth, and next 3 ingredients. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is almost tender. Stir in spinach.
Sprinkle each serving with shredded Parmesan cheese.
*7 ounces angel hair or vermicelli pasta broken into 1-inch pieces may be substituted for fideos pasta.