#Recipe: Healthified Mexican Pasta Skillet
This is a nice little way to make an otherwise not so healthy dish a little better for you. I personally left out the Salsa because I don’t like it and it was still fantastic!! I am not normally a Mexican food eater (not that I would really consider this Mexican) but I gave it a try and it was a success. If anything else it can just be a little way to jazz up the plain old pasta on a plate. I hope you enjoy it as much as we did!
Prep Time: 30 min
Start to Finish: 30 min
Makes: 6 servings (about 1 1/3 cups each)
1 lb 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
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
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.
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
