SANTA FE SKILLET RECIPE: HOW TO MAKE IT - TASTE OF HOME
As a mother who works full-time, I’m always looking for quick, easy meals to prepare. This is a timeless recipe. —Lorie VanHorn, Waddell, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 287 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 1061mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA ...
Provided by Rachael Ray : Food Network
Categories appetizer
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
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