Tuesday, August 16, 2011
Mexican pasta skillet
Here is an idea for a quick and mostly healthy dinner
1 lb organic grass fed lean ground beef or bison
1.5 cups water
16 oz organic tomato sauce (if using canned, make sure the lining of the can is BPA free)
16 oz organic Salsa (hotness is your choice)
2 cups dry whole wheat or quinoa elbow macaroni
1 cup organic frozen corn kernels
1/2 cup organic cheese, shredded
Brown the meat and drain.
Add water, tomato sauce and salsa into skillet, and bring to boil.
Add macaroni and corn, and simmer until pasta is tender stirring occasionally (abt 15-20 min). Remove from heat.
Sprinkle cheese on top and let sit about 1-2 min.
Simple as pie (although pie is not simple...)