Mexican Pasta Skillet

Mexican Pasta Skillet (vegetarian)

1	cup Old El Paso® salsa (any variety)
2/3	cup uncooked elbow macaroni (2 ounces)
3/4	cup water
2	teaspoons chili powder
2	cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1	can (8 ounces) tomato sauce
1/2	cup shredded Cheddar cheese (2 ounces)

1.	Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2.	Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.

Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Santa Fe Stew

Santa Fe Stew/ Chile/ Soup

Santa Fe Soup

2 lb ground turkey breast
1 onion chopped
2 (.5 oz) Ranch Dressing mix
1 pkg taco mix
1 (16 oz) can blk beans undrained
2 (16 oz) cans white corn undrained
2 cups water
1 (16 oz) can kidney beans undrained
1 (16 oz) can pinto beans undrained
1 (16 oz) can diced tomato w/ chilies undrained
1 (16 oz) can crushed tomatoes undrained

Garnish: sour cream, cheese, green onions, tortilla chips, avocado

Cook turkey and onion together until turkey is thoroughly cooked.
Stir in Ranch dressing and taco seasoning packages into turkey
Add remaining ingredients with juices
Add water
Simmer for 2 hours
if soup is too thick add more water

Garnish and serve with tortilla chips


Notes: This recipe reminds me of my mom. She makes it and loves it, and she got stitches making it when she was in Utah helping me when McKenna was born. In March 2010, my mom and I baked bread all day, and we ate my mom's perfect rustic rolls with this dish.



Try serving this with: An artisan corn bread