Monday, September 9, 2013

Taco Skillet Pasta

With the school season upon us, and sports starting up (not for us -- yet -- my time will come), quick week-night dinners are in high demand.  I'm actually working through the recipes on the blog and creating a new tag: Weeknight to denote meals that are quick (right around 30 minutes or less) and easy and still hearty and filling.  This is just one of those such meals.

The idea, believe it or not, came from the back of the pasta box.  I omitted the meat, added the beans, omitted the packet of chili seasoning and used real spices, and just played around with proportions to came up with this little wonder.  It's a one-pot-stop meal that had us all filled up.  Top with cheese, or avocados.

Serve with a veggie and you're good to go!

Taco Skillet Pasta
serves 4-6
  • 2.5-3 cups dry whole wheat rotini
  • 1 15oz can black beans, rinsed and drained
  • 2 cups frozen corn
  • 2 cups water (I used 1 cup water, and 1 cup broth for extra flavor!)
  • 2 cups of your favorite salsa
  • 1-3 tsp chili powder (I used a full TBLS and it was just a touch too spicy for my little guys)
  • 1 tsp cumin
  • avocado or cheese for the top (optional)
-- Combine everything in a large/deep skillet, cover and bring to a boil.  Stir, reduce heat, cover and simmer 15 minutes, stirring occasionally, until the pasta is nice and soft and most of the liquid is gone.
-- Top with avocado (or cheese) and enjoy!

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