Mexican Skillet Pasta

So, so good! That's all I have to say about this. I really wished I'd had a can of diced green chilies to throw in here because that would have taken this dish over the top. Also, if you'd like a meatless meal, just substitute a couple of cans of black beans to replace the ground beef. But...made as is, highly recommended! And so easy! I sent some of this home with my daughter the day I made it and she said her husband ate almost the whole thing by himself! This made quite a bit...I'd say at least 8 servings so I hope you're hungry!!!

Mexican Skillet Pasta



2 cups pasta ~ cooked and drained
1 pound ground beef (or substitute 2 cans black beans for a vegetarian option)
2 tablespoons olive oil
1 onion ~ diced
1 green bell pepper ~ diced
1 4-ounce can diced green chilies (optional)
1/2 cup frozen corn
1 14-ounce can petite diced tomatoes ~ undrained
1/4 cup salsa
1/4 cup sliced black olives ~ drained
2 tablespoons taco seasoning
salt and pepper to taste
2 cups grated cheddar cheese

Preheat oven to 350 degrees.

In a large skillet, heat olive oil over medium heat.

Cook onions and pepper until lightly browned.

Add ground beef and cook until meat is done.

Stir in corn, tomatoes, salsa, olives, taco seasoning, (green chilies, if using) and salt and pepper.

Add pasta. Stir to combine.

Sprinkle grated cheese on top. Cover and allow cheese to melt.

Bake at 350 for 20 - 30 minutes or until bubbly.

The cast of characters.

Saute the bell pepper and onion.

Add the ground beef and cook until done.

Then add the corn, tomatoes, olives, 

salsa, taco seasoning, salt & pepper 

and the diced green chile if you're using that.

Then stir in the cooked pasta.

Sprinkle on the cheese.

Bake for 20 - 30 minutes or until

 bubbly and cheese has melted. Yummmmm!!!