Sunday, February 28, 2010
"Healthified" Mexican Pasta Skillet
Adapted from BettyCrocker.com
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.
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.