I finally got into the Christmas spirit when I watched the Christmas episode of Warehouse 13 yesterday. The mushy scene at the end of an episode where everybody is gathered at the table for dinner and having a good time always gets me. Then I proceeded to wrap everyone's present and got so happy when I thought of the faces on my family's faces when they see what I got them!
While I was shopping for wrapping paper at Target, I also did all my food shopping for this recipe. However much I love self checkout, it was much more convenient to shop for everything at one place. I couldn't find any other brand name salsas other than Target's own Archer Farms, so I grabbed the cilantro kind. It took me a while to choose because there were so many choices! I'm happy with the cilantro though because it tastes great (and smells amazing as it simmers). There is a tiny bit of heat to the salsa from the two peppers, but I think it's better than an overwhelming spicy flavor in this dish. This can also act as a great base recipe, but I like it as simple as it is now. It took me just 30 minutes from start to finish.
Healthified Mexican Pasta Skillet [Makes 5 servings]
From Eat Better America
- 1 lb extra-lean ground beef [I went for ground chicken]
- 16 oz salsa
- 1 cup tomato sauce
- 1 1/2 cups water
- 2 cups uncooked macaroni or shells
- 1 cup frozen corn
- 1/2 cup shredded reduced-fat sharp Cheddar cheese [I omitted]
1. In 12-inch skillet, cook beef 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 and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
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