Wanna hear a sob story?
Our oven broke.
At least until we can call a repairman today and see if it's just a part that can be replaced. That would be fabulous, but if not I guess I'm getting a new oven!
A food blogger losing her oven is the equivalent of a professional football player having no shoes. It is just almost impossible to get things done.
Enter in this skillet meal. Because you know.....I have no oven. I saw a similar recipe on Pinterest and tweaked it a bit to what I had on hand, plus halved the recipe because it looked liked it made a ton. This version made the perfect amount and served us for two meals.
I also lightened it up a bit with the addition of whole wheat pasta and Greek yogurt instead of sour cream. I didn't hear any complaints!
We always, always have plain Greek yogurt in our house as the kids absolutely LOVE IT for breakfast, with a spoonful of my homemade jam and sometimes some crushed up cereal. Their version of a yogurt parfait.
This skillet dish also heats up well. It was just as good the second day as it was on the first. Start to finish, around 30 minutes.
Not too shabby!
Print this Recipe!
1/2 lb. whole wheat rotini pasta
1/2 lb. ground beef
1 clove garlic, minced
1/2 t. chili powder
1/4 t. cumin
1/4 t. onion powder
1 c. salsa
4 oz. cream cheese
1/3 c. plain Greek yogurt
1 c. milk
1 c. shredded cheddar cheese
1. In a large skillet cook ground beef until no longer pink. Drain off excess grease.
2. Add in salsa, chili powder, cumin, onion powder and minced garlic. Let simmer for 5 minutes.
3. Remove meat mixture from the skillet and set aside.
4. Gently wipe out the skillet and add in the cream cheese, yogurt and milk. Over medium heat, whisk until smooth and cream cheese is melted.
5. Stir in cheddar cheese and keep warm.
6. Meanwhile in a saucepan, cook pasta until al dente.
7. Once cheese sauce is melted and thickened, add in the cooked pasta and meat mixture. Stir to combine.
8. Serve hot with extra salsa if desired.
Do you have any good skillet meals? I could certainly use some right now!
Feel free to link them up in the comments or just copy in the recipe!