Tuesday, July 30, 2013

Mexican Pasta Skillet

1 lb of lean ground beef or turkey
1 jar mild salsa
1 cup tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
Shredded Cheddar Cheese


  1. In a 12-inch skillet, cook beef/turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Stir in Salsa, tomato sauce, and water. Heat to boiling. Stir in macaroni. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
  3. Sprinkle with cheese. Cover, let stand 1 to 2 minutes or until cheese is melted.

Note: I normally cook with Smart Taste Pasta, but with this recipe I have to use regular elbow pasta. Also, the original recipe includes corn. If you would like to add corn, make sure to add it at the same time as the elbow pasta. 

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