RECIPE FROM "SANDY'S
Bow Tie Mexicana Salad
1/2 pound (2 cups) dry pasta bow ties (or spirals, wheels, medium shells, elbow macaroni)
1/2 pound lean ground beef
1 (16 ounces) can pinto beans, drained or 1 (15 1/2 ounces) can kidney beans, drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground cumin
2 medium tomatoes, seeded and chopped
2 (8 ounces) 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 (tops and bottoms)
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, rinse well with cold water, and set aside.
In medium skillet, brown ground beef and drain grease. Add beans, salt, garlic powder, and cumin and cook until added ingredients are heated thoroughly. Remove from heat.
In a large bowl, combine drained and rinsed pasta 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 six to eight.
Sandy's Note: I add slices of one medium (pitted) ripe avacado (dip slices in lemon juice before adding to keep from discoloring). To easily remove pit from avacado, peel and cut in half vertically. Remove one half of avacado meat. Use an ice pick or sharp pointed object to stick into the pit. Gently wiggle pit until loose and pul it out.