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Bow Ties Mexicana
1/2 pound (2 cups) dried pasta bow ties (or spirals, wheels, medium shells, elbow macaroni)
1/2 pound lean ground beef
1 (16 ounce) can pinto beans or 1 (15 1/2 ounce) can kidney beans, drained
1 teaspoon salt
1/8 teaspoon ground cumin
2 medium tomatoes, seeded and chopped
2 (8 ounce) cans whole kernel corn, drained
1 small green bell pepper, seeded and chopped
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup sliced green onions
1 cup low-fat plain yogurt
1/2 cup bottled red salsa
1 cup broken tortilla chips
Cook bow ties according to package directions, drain, cover with cold water and set aside.
In medium skillet, brown ground beef.
Add beans, salt and cumin; heat through and drain.
Drain cooled bow ties and place in large bowl. Combine with meat mixture, tomatoes, corn, green pepper, cheese and onions.
In small bowl combine yogurt and salsa. Add to salad mixture; toss to coat.
Cover and chill thoroughly.
Before serving, garnish with tortilla chips.
Serves 6 to 8.
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