Sunday, February 28, 2010

"Healthified" Mexican Pasta Skillet

"Healthified" Mexican Pasta Skillet
Adapted from

1 lb lean ground turkey
1 16oz jar salsa
1 cup tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup corn
1/2 cup shredded reduced-fat cheddar cheese

In 12-inch skillet, cook turkey over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12-15 minutes, stirring occasionally, until macaroni is tender.

Sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted.

Serves 6.

We decided that this tasted like homemade hamburger helper, just healthier and with more flavor. In my opinion, it was better heated up the next day. I think this will become a freezer meal for us since it makes a lot, is easy, and reheats better than the original.


  1. Looks good! I am thinking of doing a freezer cooking day next weekend... might just have to add this to the list.

    (Love your blog template BTW.)

  2. I make something like this too. so good!!