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!
Look at all the fresh veggies… PLUS this one is made with gluten free pasta, not that it’s high on my list of priorities, but I thought I try it out. The pasta was made with brown rice and quinoa, not much different in taste than regular pasta, but you can use whichever kind you like in this recipe.
There’s no reason to pick up the Hamburger Helper, this is going to feed a lot more mouths then a tiny box dinner ever will. Sorry “recommended serving size”, you don’t work so good for our appetites in this house. This Tex-Mex Fiesta Skillet is loaded with fresh veggies; tomatoes, corn, bell pepper, onion. Fiber and protein from the black beans, and more protein from the hamburger. If you wanted to make it even leaner, you could use ground turkey or even leftover rotisserie chicken.
This is such a busy time of year, in early May when the daylight is getting longer, I like to be outside. I am still getting plants in to the garden (thanks to our non-stop winter). Trying to get all the weeds out, and whispering nice things to our new plants so they grow up to be strong and fruitful, like those pretty Campari tomatoes in the picture. We always save seeds from those and plant them, they are so good and produce a lot of tomatoes from one plant.
This also works with bell peppers you buy at the store. Well I’m sure lots of other things, but these are the things we’ve actually done. We also buy seeds, but you just don’t get as many seeds in those packs as you used too, and it’s seems like every year it’s less than the year before, plus the prices go up every year as well.
Now, since we’re all so busy this time of year, be it running the kids around for sports or getting the home repairs and remodels done; I’ve got a couple other quick dinners you might like as much as this one such as this Mac n Cheesy Cowboy Casserole or 30-Minute Taco Spaghetti, or maybe you just want to pour glass of wine or have a beer and sit on the deck, relax and watch the sunset, sounds good to me!
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- 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)
- 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.
- 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.
- Add the salsa, taco seasoning, chili powder, bell pepper, onion and corn and let simmer just until onions are translucent.
- Add back the meat, cooked pasta, beans, to the skillet and stir until well combined.
- Sprinkle cheese in the middle and tomatoes around the outside, cover a couple minutes, just until cheese is melted.
- Drizzle Chipotle Ranch Dressing or sour cream and top with fresh cilantro
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 476 Total Fat 22g Saturated Fat 9g Trans Fat 1g Unsaturated Fat 10g Cholesterol 93mg Sodium 1018mg Carbohydrates 36g Fiber 6g Sugar 6g Protein 35g
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