I don’t know about you, but I heartily dislike doing the dishes. So, the fact that this Southwest Beef & Pasta Skillet is a meal, complete with representatives from all the food groups, and can literally be made in one pot is a huge plus. HUGE plus.
What’s more is that it is kid and husband approved, and by more than just my kids and husband. True story. One night I invited my neighbor’s husband and kids over for supper. She was out of town and I knew she would do the same for my fam if I were out of town.
I made a double batch because seven kid mouths and three adult mouths is a lot of mouths to feed. On the same token though, I was a little worried that four out of seven kids wouldn’t love it and I’d be left with an insane amount of leftovers. But my worry was unfounded. Each kid had two helpings, at least – solidifying the “kid approved” status of Southwest Beef & Pasta Skillet.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A one pot supper solution that’s sure to satisfy.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, pressed
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 pint canned tomatoes
- 1–15 ounce can black beans, drained and rinsed
- 1–4 ounce can chopped green chiles
- 2 cups chicken broth
- 8 ounces (around 2 ½ cups) rotini
- ¼ cup sour cream
- 1 generous cup shredded Colby Jack cheese
- Shredded Colby Jack
- Chopped green onion
- Hot sauce
- Diced tomato
- In a large skillet (I used my “big daddy” 12 inch skillet), heat oil over medium-high heat. Once oil is hot add the onion and garlic, sauté until onion is fragrant and begins to turn transparent. Add the ground beef to the skillet, break up into small pieces and brown for about 10 minutes or until the ground beef is no longer pink. Once ground beef is thoroughly cooked drain* and return to skillet.
- To the ground beef mixture, add the chili powder, cumin, paprika, and dried oregano, give it a stir until the ground beef is evenly coated. Then pour in the tomatoes, black beans, green chiles, and chicken broth, and bring to a simmer. Add the rotini, reduce heat, cover, and cook 12-15 minutes or until rotini is soft, stirring occasionally.
- Once the rotini is cooked, remove the skillet from heat, and stir in sour cream and cheese until evenly mixed. Serve immediately topped with any of the optional toppings. I used additional cheese, hot sauce, green onion, and avocado…. YUM!
- *I actually don’t drain my ground beef. I use a couple of paper towels to soak up excess grease. It makes for easier clean up and my beef never has to leave the skillet.
- Serving Size: 5