Easy Mexican Tvp Skillet Dinner

Recipe by Kimmer22
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups whole wheat macaroni
  • 1
    cup textured vegetable protein (TVP)
  • 3
    tablespoons dried onion flakes
  • 2
  • 1
    tablespoon chili powder
  • 12 - 1
    teaspoon cumin
  • 1
    teaspoon dried oregano
  • 1
    teaspoon dried basil
  • 1
    pinch dried chili pepper flakes
  • 12
    teaspoon salt (optional, I don't usually add this)
  • 1
    tablespoon olive oil
  • 1
    cup onion, Chopped
  • 1
    cup red pepper, Chopped
  • 1
    cup green pepper, Chopped
  • 1
    cup mushroom, Chopped
  • 1 -3
    garlic clove, minced (l like loads of garlic)
  • 1
    (28 ounce) can tomatoes (I prefer stewed)
  • 2
    cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)
  • 1
    cup frozen peas or 1 cup frozen corn
  • 2 -5
    dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)
  • 2
    cups Baby Spinach
  • 12
    cup fresh cilantro, chopped (corriander)
  • 1
    cup salsa
  • 1
    cup cheese, Grated (optional)
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DIRECTIONS

  • Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
  • To prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
  • Stir in Macaroni and TVP dry mix to skillet.
  • Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
  • Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
  • Mix in the Salsa and sprinkle with Cheese.
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