Pretty good! I made several changes but followed the basic idea: I used around 3 cups of uncooked rotini, no oil, 1 pound of lean ground beef, the taco seasoning, 2 cloves of garlic, half a medium onion - diced, 1 15-ounce can of diced tomatoes, no salsa, more like 3/4 cup of water, the black beans, and around 1 cup of shredded cheddar. Oh, and I omitted the cilantro as my husband despises it. I followed step 1, then for step 2 I browned up the ground beef, then added the diced onion, the chopped garlic, the can of tomatoes, the taco seasoning, and the water. I let the meat mixture cook and thicken up for around five minutes, then mixed in the beans and let them warm for two minutes. I then added the drained rotini and the cheddar, turned the burner off, and let it all warm for a minute or two. We served it with salad, ranch dressing, light sour cream, and shredded cheddar and Mexican blend cheeses. Taco-y, beef-y, and pasta-y, yum! Even our four-year-old enjoyed it! Thanks for sharing, Kayce!
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