On those days when you're too tired to cook, turn to some simple staples to get a good meal on the table quickly. This dish features Tex Mex flavors, and none of the ingredients are hard to find. Plus, the skillet meal is just that--a meal. The veggies and meat and starches are included. If you'd like, serve the skillet meal with a salad alongside or just slice some tomatoes to serve with the skillet meal and call it done. No one will judge you (well, I won't). Besides, the Tex Mex Beef Noodle Skillet is good! Really, really good. You can adjust the spices to your taste, and, if you don't have spaghetti, no problem. Use whatever noodles you do have. Macaroni works well. You also can top the skillet meal with green onions, sour cream, olives, sliced avocados--whatever you like--or not, if you don't want the hassle. This is comfort in a pan when you're too tired to cook but need to get dinner on the table quickly. The skillet dinner also makes great leftovers for lunches. Enjoy!
Tex Mex Beef Noodle Skillet -- Serves 4+
2-3 teaspoons of canola oil
1 - 1 1/4 pounds of lean ground beef (93 percent or so)
1/4 teaspoon of salt
1 teaspoon EACH of ground cumin, dried cilantro (leave it out if you don't have it),
dried oregano, and chili powder (yes, you can use more chili powder if you really like it,
but start with the lesser amount first and add more later if necessary)
1/2 teaspoon of garlic powder
24-ounce jar of salsa (mild or hot--you choose)
24-ounce jar of water
8 ounces of spaghetti noodles, broken into quarters, or use other noodles
10-12-ounce bag of frozen corn
1 1/2 - 2 cups of Colby-Jack or Mexican blend shredded cheese, divided
Toppings of your choice--green onions, sour cream, avocados, olives, lettuce, tomatoes,
etc. (optional)
In a large skillet heat the oil over medium-high heat until shimmering and then crumble in the beef. Sprinkle the beef with salt and saute the meat for 5-7 minutes. Sprinkle on the cumin, cilantro, oregano, chili powder, and garlic powder, and continue sauteing the mixture for another 5-6 minutes or until the beef is cooked through and begins to brown. Stir in the jar of salsa and the jar of water. Cover the skillet with a lid and bring the mixture to a boil. Stir in the noodles, turn down the heat to medium, and partially cover the skillet. Cook the mixture for 6-8 minutes, stirring it periodically, or until the noodles are almost done and the sauce thickens. Stir in the frozen corn and cook the mixture for a few minutes more. Turn off the heat and stir in half the cheese. Sprinkle the remaining cheese evenly on top of the meat/noodle mixture and cover the skillet again until the cheese on top melts. Remove the cover and let the skillet meal cool a few minutes before serving it, with or without toppings.
