Mr. Food brings us this easy, kid approved, one-pot meal that is ideal for camping and surprisingly good. If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix. I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals. After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed.
Mexican Twist
1 pound lean ground beef
1 large onion, chopped
4 cups water
1 15 ounce can whole kernel corn, drained
1 14 ounce can diced tomatoes, undrained
2 (1 ounce each) envelopes dry taco seasoning mix
10 ounces (little more than half a box) rotini pasta, uncooked
Lightly oil or spray dutch oven.
Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.
Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.
Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.
Makes 4 servings.
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Saute beef and onion over a full compliment of coals  most of liquid has been absorbed  |
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