Thursday, January 3, 2013
Southwest Pasta Skillet - Recipe
The kids are back in school after a long winter break. Activities are starting back up again after one or two weeks off. There are more demands on our time again. Our lazy days of the end of the month are over until spring break.
In my collection of quick and easy meals for school nights or when I know we are going to be out most of the day, is this pasta skillet dish I came up with after spying a tub of southwest sour cream dip in the grocery store one day. My husband loves this and I love that it requires very little thinking or prep work on nights that I'm tired and pulled in too many directions at one time.
The southwest sour cream dip is difficult to find and in reality full of too many preservatives so I have since altered my recipe to use regular sour cream and spices instead.
1 pound ground beef
1/2 cup chopped green peppers
1 10 ounce can of tomatoes with chilis (like Rotel)
1 11 ounce can corn, drained
10 ounces sour cream
1 teaspoon chili powder
1/2 teaspoon cumin
pinch cayenne pepper
4 ounces rotini or penne pasta
1 cup shredded cheddar cheese, divided
Cook and stir ground beef and peppers in large nonstick skillet on medium-high until meat is done.
Meanwhile boil a large pot of water. Once boiling add 4 ounces of rotini or penne pasta and boil until al dente.
Add tomatoes, corn, sour cream, and spices to the meat mixture. Stir well to combine.
Add cooked and drained pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.