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Thursday, August 12, 2010

Taco Skillet


It is was very hard for me to attempt to get a decent picture of our dinner from a few nights ago - when the meal is a Hamburger Helper-like concoction of stuff all thrown together in one pan, it tends to not be a very elegant looking dish.  Despite the lack of refinement in my photo, please do not let that scare you off!

This meal really did somewhat remind me of the good ole' days of Hamburger Helper (haven't touched that stuff in years...got burned out on it since I made it all the time before I attempted to teach myself how to cook).   When I was making this, I didn't really think it would turn out to be anything special, but as this dish progressed, my curiosity peaked.  It still wasn't necessarily head-turning until... (ready for this?!) the cream cheese!!  Oh, my, how I love me some cream cheese! But seriously, it really transformed this Mexican-inspired dish and pulled it into something creamy, flavorful, warm, and comforting.  I was head-over-heels in love with dinner, and I most certainly will be putting this into my dinner rotation from now on.

Taco Skillet
Serves 6-8

1 pound lean ground beef
1 package taco seasoning mix
1 can corn (undrained)
1 can black beans (rinsed)
1 cup salsa
3 cups hot water
1 box penne
4 ounces fat-free cream cheese
4 ounces shredded Mexican cheese


1.  Brown meat in large skillet. Drain fat and rinse under hot water to remove additional fat.

2.  Add taco seasoning, corn, black beans, salsa, water and pasta. Bring to a boil then reduce to a simmer for 15 minutes or until pasta is cooked.

3.  Add cheeses and stir until melted.

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