It's time for another Foodie Friday already!! I am actually able to post pictures this time!
The recipe is a variation of Betty Crocker's Mexican Pasta Skillet, (sort of like homemade hamburger helper). Here's the recipe~
1 lb. lean ground beef 1 jar mild salsa (16 oz)
1 cup tomato sauce (from 15 oz can)
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup frozen niblet corn
1/2 cup shredded cheddar cheese
Okay, so first, I salt and pepper my meat before browning in a 12-inch skillet.
Brown and drain the meat of most of the grease.
Measure one cup of tomato sauce.
Add 1 cup of tomato sauce, 16 oz. jar of salsa, and 1 1/2 cups water to cooked meat.
Heat to boiling, (smells yummy at this point).
Add in 2 cups uncooked elbow macaroni and 1 cup frozen niblet corn.
Stir until incorporated.
Reduce to low heat and cover. Let simmer for 15 minutes or until pasta is tender, stirring occasionally.
Okay, so while I was letting that simmer, I had my new favorite thing! Not the Chocolate Cheerios, you see in the background, although they are delicious... But Hazelnut instant coffee. My Mama fixed it for me over the weekend. Why hasn't anyone already told me about this? Heat water, add Splenda, if you desire. Stir in 4 tsp. Hazelnut instant coffee. And then "doctor it up" with some liquid Hazelnut creamer!! Yummmmmmmmmmmm!!
My favorite is the foam that forms on the top!
So now, after sipping my coffee, I checked the pasta, and it was ready.
Now, add 1/2 cup shredded cheddar cheese over top of pasta dish. (I like cheese so I always add more) Cover for 2 minutes so the cheese will melt.
I took my portion to work with me, but I did have a little taste while it was hot, and it tasted yummy!!
Don't forget to head over to Designs by Gollum and check out all the other recipes for the week. Here's the link: http://designsbygollum.blogspot.com/
I hope you all have a wonderful weekend. We are bracing for some snow down here in Tennessee. Oh well, until next time, be blessed! S :)