I’m always on the lookout for quick and simple recipes that don’t break the budget. This TexMex beef noodle, one pot dinner fits the bill. This recipe can be quite versatile by changing the type of salsa or cheese that you use.
This recipe is an adoption from the Gooseberry Patch Cookbook, “5 Ingredients Or Less,” and the original is called Beef & Noodle Skillet. The original recipe can be found here.
The recipe sounded quick and easy, but I saw a change for our family right away. We prefer to have our ground beef cooked before boiling. Next, it is two days before grocery day and I didn’t have elbow macaroni, so I used egg noodles. The salsa I had on hand was one of my favorites, Kroger Thick and Chunky Mild, and the cheese I used was Aldi’s Clancy’s Processed Cheese Spread.
And for the recipe:
1 pound ground beef
8 oz egg noodles
1 1/2 cup beef broth
16 oz. Pastuerized Processed Cheese Spread, cubed (or 16 oz of any cheese of your choice)
16 oz of your favorite salsa
In a 12″ Skillet, brown the beef. Add broth. When the broth comes to a boil, add in the noodles. Reduce heat, Cover and allow the noodles to com until al dente. Add in cheese and salsa. Cover and allow to simmer until cheese is melted. Stir and server.
This is great with a salad.
The whole dinner was done within 30 minutes.
It serves 4-6.