This is a yummy little pasta skillet that is perfect for your weeknight menu! Best of all, there's under ten ingredients and it comes together in a flash. It's reminiscent of goulash, but with a Mexican twist. Give this one a try!
Mexican Pasta Skillet
Serves: 6 Prep Time: 20(ish) minutes
Ingredients:
1lb lean ground beef (we use 93/7)
1/2 red onion, diced finely
1 tablespoon minced garlic
2 10 oz cans of mild rotel
1 16oz block of Velveeta cheese, cut into cubes
1 tsp chili powder
1 lb of small pasta (we used whole grain small shells)
Salt and Pepper to taste
Directions:
- Bring a large pot of water to a rolling boil on your stove, and cook pasta until al dente. Drain and set aside.
- In a large skillet, brown up your pound of ground beef. When it is almost cooked through, add in your onion and garlic, and season with salt and pepper.
- Once onions are softened, add in the cans of rotel, chili powder, and Velveeta cheese. Mix until the Velveeta is melted and you have a nice cheese sauce.
- Mix in your cooked noodles and serve it up! If you like, you could top with some chopped green onions and shredded cheese. We like to serve this week a green salad on the side.
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