Cape Gazette
http://capegazette.villagesoup.com/p/971630

Butt Twister Mexican Pasta

By PEPPERS | Mar 06, 2013

INGREDIENTS:

1/2 pound seashell pasta

2 tablespoons olive oil

2 onions, chopped

1 green bell pepper, chopped

1/2 cup sweet corn kernels

1 (15 ounce) can black beans, drained

1 (14.5 ounce) can peeled and diced tomatoes

1/4 cup salsa

1/4 cup sliced black olives

1 1/2 tablespoons taco seasoning mix

salt and pepper to taste

2 tablespoons Butt Twister Butt Blazin’ Fire Sauce

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning, Butt Twister Butt Blazin’ Fire Sauce and salt and pepper and cook until thoroughly heated, 5 minutes. Toss sauce with cooked pasta and serve.

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