Tex Mex Fiesta Skillet

Delicioso, family friendly, quick dinner with easy clean up. This Tex-Mex Fiesta Skillet recipe checks all the boxes for the perfect weeknight meal in my book, and it's pretty too!

Ingredients

• 8 ounces pasta (we used Gluten Free Organic Brown Rice and Quinoa Fusilla)
• 1 pound lean ground beef
• 1 small onion (diced)
• 1 small green bell pepper (diced)
• 1 cup Salsa or 1 can RoTel
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 can whole kernel corn, drained (or cut corn from 1 ear corn)
• 1 envelope Taco Seasoning or 3 Tablespoons homemade
• 1 teaspoons chili powder
• ½ cup shredded reduced-fat four cheese Taco blend
• 1 cup tomato, diced (I used 4 small Campari tomatoes)
• 2 Tablespoons Cilantro
• 3 Tablespoons Chipotle Ranch Dressing or sour cream (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
2. In a large skillet over medium-high heat, cook the ground beef, until the beef is no longer pink, 7 to 8 minutes. Breaking the beef up as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.
3. Add the salsa, taco seasoning, chili powder, bell pepper, onion and corn and let simmer just until onions are translucent.
4. Add back the meat, cooked pasta, beans, to the skillet and stir until well combined.
5. Sprinkle cheese in the middle and tomatoes around the outside, cover a couple minutes, just until cheese is melted.
6. Drizzle Chipotle Ranch Dressing or sour cream and top with fresh cilantro

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