“Healthified” Mexican Pasta Skillet

This recipe came in an email today from Eat Better America (General Mills) and looked good which it was!  Highly recommend and will definitely make again!

1 pound extra lean (at least 93%) ground beef

1 jar (16 oz) mild salsa

1 cup tomato sauce

1 1/2 cups water

2 cups uncooked regular or multigrain elbow macaroni

1 cup frozen corn (I used a can of corn)

1 (15 oz) can kidney, pinto or black beans, drained and rinsed (this is not in the original recipe, one of the people who reviewed the recipe said that they added beans and I thought that sounded good plus it takes down the calorie count per serving, I used kidney this time)

1/2 cup (2 oz) shredded reduced fat sharp Cheddar cheese (left this off, flavorful enough without it)

1  In 12″ skillet, cook beef over medium high heat 5 – 7 minutes, stirring occasionally, until thoroughly cooked then drain.

2  Stir in salsa, tomato sauce and water.  Heat to boiling.  Stir in macaroni and corn and beans if using.  Reduce heat, cover and simmer 12 – 15 minutes, stirring occasionally, until macaroni is tender.

3  Sprinkle with cheese.  Cover and let stand 1 – 2 minutes or until cheese is melted.

6 servings, each serving = 370 calories

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