Santa Fe Skillet
Calories 444 (16% from fat)
Fat 16 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 75 mg.
Sodium 1111 mg.
Carb. 45 gram
Fiber 7 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 31.6 gram
Ingredients
8 cups water
2 cups (6 oz.) dry rotini pasta
(We used Ronzoni Garden Delight Veggie Tricolor Rotini.)
olive oil spray
1 1/4 pounds 93% lean ground beef
1 cup onion, chopped
1 can (15 oz.) dark red kidney beans, drained
4 Tbsp. black ripe olives, chopped
1 can (14.5 oz.) fire-roasted diced tomatoes, NOT drained
1 Tbsp. chili powder
1/4 tsp. cayenne pepper (Optional)
2 cups salsa
(We used Tostitos Medium Chunky Salsa.)
1 cup cheddar cheese, shredded
OPTIONAL
sour cream
avocado
This quick, family-friendly dinner you can cook in about 30 minutes. It also freezes well for easy reheating when you're short on time.
1. Put 8 cups of water in a pot, heat on high and bring to a rolling boil.
2. Add the pasta and stir; return to a rapid boil. Then reduce heat to medium and cook uncovered, stirring occasionally. After 9 minutes, drain the water and set the pasta aside.
3. Heat a large skillet over medium heat. Once it's hot, lightly coat it with olive oil spray. Then, add the beef and chopped onion. Break apart and turn the meat and onions until it's no longer pink.
4. Stir in the kidney beans, olives and tomatoes.
5. Mix the chili powder and cayenne into the salsa, then mix the salsa into the pan. Cook for another 2-3 minutes until heated through.
6. Stir the cheese into the mix and serve.
Yield: 6 Servings, 1 1/2 Cups Per Serving
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2 minutes, stir and microwave for another 2 minutes to heat through.