GYO #9: Jilly’s Taco Pasta Skillet


It’s sort of hard to participate in Grow Your Own, the blogging event that celebrates food we grow/raise ourselves when we’re at the time of year that stuff isn’t growing, and the growing season is just beginning. It’s about this time that we have to check our pantry stores, to find an ingredient that we put up when produce was plentiful. I decided to use a jar of the salsa that we canned last summer, in part from the harvest of our tomatoes that we grew on the back deck. So the challenge was to find a recipe that incorporated salsa.


Not too tough. We found one on Recipezaar which, while not attractive to look out, came out pretty darn tasty. We ended up doubling the recipe (to use 16 oz. of salsa/a pound of ground beef), and it made enough to feed a small army.

Jilly’s Taco Pasta Skillet
recipe courtesy Recipezaar

8 ounces lean ground beef
1 1/4 ounces taco seasoning
15 ounces corn
15 ounces black beans, drained
1 cup salsa
3 cups water
8 ounces mini penne
4 ounces fat free cream cheese
4 ounces low-fat monterey jack pepper cheese

Brown meat, Drain. Add taco seasoning, corn, beans, salsa, pasta and water. Simmer 15 minutes until pasta is cooked. Add cheeses and stir till melted.

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