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

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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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"

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."

Reviewed May. 7, 2012

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

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."

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."

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