Santa Fe Skillet Recipe
Santa Fe Skillet Recipe photo by Taste of Home
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Santa Fe Skillet Recipe

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As a mother who works full-time, I’m always looking for quick, easy meals to prepare. This is a timeless recipe. —Lorie VanHorn, Waddell, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 package (6 ounces) four-cheese corkscrew pasta mix
  • 2 cups salsa
  • 1 cup hot water
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • Sour cream, optional

Nutritional Facts

1-1/4 cup: 287 calories, 10g fat (3g saturated fat), 49mg cholesterol, 1061mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 19g protein.


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through. Serve with sour cream if desired. Yield: 6 servings.
Editor's Note: This recipe was tested with Pasta Roni mix.
Originally published as Santa Fe Skillet in Simple & Delicious March/April 2010, p47

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Cklee1403 User ID: 7760621 54031
Reviewed Aug. 28, 2014

"I thought this was very good. I changed it a little because we dontcare for spicey food. I used taco seasoning instead of chilli powder. DeleatedtheCheyenne pepper and added a can of fiesta corn.i served tortilla chips with it and it made an easy weeknight supper"

cafritz User ID: 1148899 95772
Reviewed May. 17, 2012

"I make this with ground venison, use kraft spiral mac and cheese, and change the diced tomatoes to Ro*tel, original. Spices it up real nice. And I like spicey."

SouthernSweetheart23 User ID: 5838167 97265
Reviewed May. 7, 2012

"It was ok. A little to salty for our tastes."

Colleen1734 User ID: 1875548 206017
Reviewed Jun. 29, 2011

"It was too spicey for our taste. Maybe just half of the salsa and no chili powder would be a good starting place."

123Lon User ID: 3759556 58218
Reviewed Mar. 10, 2011

"The sodium content of this is about 1/2 of a whole day's recommended allowance. Use low or no-sodium diced tomatoes out the 1/2 tsp salt, low fat cheese & sour cream will go a long way to making this a healthier meal."

Dutchr User ID: 3322390 134013
Reviewed Sep. 24, 2010

"I make this for a bunch of US Navy Vets that hate Hamburger Helper and love this! All I changed was to heat it up a little more!"

kyle1987 User ID: 1583898 80395
Reviewed May. 5, 2010

"Tasty. I used Hamberger Helper Four Cheese Italian."

chamamama User ID: 8089885 134006
Reviewed Apr. 6, 2010

"this was wonderful. My picky eater went back for 2nds & my husband made me write the recipe down so that I'd make it again."

ldkennard User ID: 2126634 57743
Reviewed Mar. 21, 2010

"This was very easy and quite yummy! The magazine stated that the Pasta Roni four-cheese corkscrew pasta mix was used in the testing kitchen but my local store did not carry that variety. I used Velveeta rotini and cheese. I was worried that the recipe would not turn out because the Velveeta product came with a packet of cheese rather than a seasoning packet. No worries! It still turned out great. This will remain in my recipe box for sure!"

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