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Santa Fe Skillet

 Santa Fe Skillet
“I started making this dish many years ago, and it’s still a favorite. As a mother who works full-time, I’m always looking for quick, easy meals to prepare.” Lorie VanHorn — Waddell, Arizona
6 ServingsPrep/Total Time: 30 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.

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Santa Fe Skillet (continued)

Nutritional Facts: 1-1/4 cup (calculated without sour cream) equals 287 calories, 10 g fat (3 g saturated fat), 49 mg cholesterol, 1,061 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.