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Although I no longer have school-age children at home, I remember the hectic nature of getting into September routines.
There were lunches to pack and dinners had to accommodate assorted sports’ schedules.
That meant coming up with quick, easy, comforting meals to feed the family.
I always love a one-pot meal and whether it’s a soup pot, skillet, wok or a sheet pan.
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This recipe is a combination of ingredients of which our family is particularly fond: Mexican ingredients and pasta.
The beauty of this recipe is it is cooked in one pot. The pasta cooks in the juices from the salsa, along with some chicken stock. The recipe uses ground turkey or chicken but you can use ground beef or pork. It’s a dish that makes one pound of ground meat go a long way.
Black beans and corn give this dish some additional substance.
A sprinkling of grated Tex-Mex cheese is the finishing touch for a delicious fall meal.
Tex Mex Skillet Dinner
(Serves 6)
2 tbsp. (25 ml) of vegetable oil
1 large onion, diced
1 large clove garlic, minced
1 lb. (500 g) lean ground turkey or chicken
1 sweet yellow bell pepper, seeded and diced
2 cups (500 ml) of your favourite salsa
2 cups (500 ml) of chicken stock
2 cups (500 ml) of short pasta such as fusilli
1 cup (250 ml) of drained canned black beans
1 cup (250 ml) of fresh or frozen corn (thawed)
1 cup (250 ml) of grated Tex Mex cheese
Directions:
1. Heat the oil in a large deep skillet or saute pan over medium heat. Add the onion and cook until soft. Stir in the garlic.
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2. Add the meat and cook, breaking up with a spoon until no longer pink.
3. Add the pepper, salsa, stock and pasta. Bring to a simmer.
4. Cover. Turn the heat to medium and cook (stirring occasionally) until the pasta is just tender. (Add additional stock as needed).
5. Stir in the beans and corn and cook a further minute. Season with salt to taste.
6. Scatter cheese on top and serve.
Options:
Add some chopped cilantro before serving.
Serve some of your favourite hot sauce on the side.
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