Southwestern Skillet Pasta

PsychoCasseroleStepmom's Note:

I haven't tried this one yet but it sounds delicious and it's low-fat! As an added bonus, it is very quick to prepare.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 (10 ounce) cans enchilada sauce
• 8 ounces wagon wheel macaroni
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (12 ounce) package refrigerated tofu crumbles
• 1 (7 ounce) can corn mixed with chopped peppers, such as mexicorn,drained
• 1 cup shredded cheddar cheese
• 1 scallion, sliced
• tortilla chips (optional)

Directions:

1. In large nonstick skillet over high heat bring 1 can enchilada sauce and 2-1/2 cups water to boil.
2. Stir in pasta; return to boil.
3. Cover; cook, stirring occasionally until pasta is just tender, about 12 minutes.
4. Stir in beans, soy crumbles, corn and remaining enchilada sauce; bring to boil.
5. Reduce heat to low.
6. Sprinkle with cheese.
7. Cover; cook until mixture is heated through and cheese is melted, 3-4 minutes.
8. Uncover; remove from heat.
9. Sprinkle with scallions.
10. Serve with chips, if desired.

Reviews

[Perfektlys]

I am giving this only 2 stars because it is missing something...COLOR and FLAVOR!!! After preparing this as directed (minus the tofu crumbles) I was very disappointed with the result. It had no color, the sauce was watery, and there was no flavor.

Here are the changes that I made which actually made it better and pretty good: 1st- I used ground beef and pork (we like meat) 2nd- I added a packet of fajita seasoning (taco would be fine also, but all i had was fajita) 3rd- I stirred in half the cheese, then transferred this to a baking dish and topped with the remaining cheese then I baked it for 2 minutes until bubbly and these cheese was melted.

If you make this as directed, you will most likely be very disappointing. I suggest having some things on hand to doctor this up a bit. After my changes it is not too bad and I would make it again, with the changes and maybe others.