School Night Dinner: Skillet Mexican Mac and Cheese
School is back in session and that means a multitude of things, but one thing for sure is that dinner needs to be a little less complex in order to keep them coming every night and of course to keep you sane and juggling everything else. Tonight we’re headed for the mac & cheese fix with this twist on the classic staple from My Recipes. No, we aren’t asking you to pull out the baking mittens tonight, something a lot simpler with this Skillet Mexican Mac and Cheese from the kids will dive into. Feel free to add a small salad to be sure, we get the veggies in too!
8 ounces elbow macaroni
1 tablespoon vegetable oil
1 pound ground turkey or lean ground beef
1 16-oz. jar tomato salsa
1 15-oz. can tomato sauce
1 cup shredded Cheddar
1 avocado, diced
1 cup crushed tortilla chips, optional
1. Bring a large pot of salted water to a boil over high heat. Cook pasta until just tender, about 8 minutes or as package label directs. Drain.
2. Warm oil in a large skillet over medium-high heat. Add meat and 1/2 tsp. salt. Cook, breaking up chunks with a wooden spoon, until meat loses its pink color, about 5 minutes.
3. Stir in salsa and tomato sauce and bring to a simmer. Stir in pasta and cook until bubbling, about 3 minutes. Stir in cheese and cook, stirring, until cheese has melted, about 1 minute longer. Spoon into bowls, top with avocado and chips, if desired, and serve.