Southwestern Sausage Skillet Recipe
Southwestern Sausage Skillet Recipe photo by Taste of Home

Southwestern Sausage Skillet Recipe

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In 30 minutes flat and with only one pan, you can have a hearty and flavorful Mexican meal. This creamy skillet dinner features tender pasta, mouthwatering pork sasusage, diced veggies and lots of seasoning. "It freezes nicely if made ahead," adds Valerie Hertel from St. Louis, Missouri.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1/3 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 3/4 cup canned diced tomatoes
  • 3/4 cup buttermilk
  • 3/4 cup uncooked small pasta shells
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt

Nutritional Facts

1-1/4 cups (prepared with reduced-fat sausage) equals 393 calories, 15 g fat (5 g saturated fat), 57 mg cholesterol, 1,000 mg sodium, 42 g carbohydrate, 3 g fiber, 22 g protein.

Directions

  1. In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender. Yield: 2 servings.
Originally published as Southwestern Sausage Skillet in Cooking for 2 Spring 2007, p47

Nutritional Facts

1-1/4 cups (prepared with reduced-fat sausage) equals 393 calories, 15 g fat (5 g saturated fat), 57 mg cholesterol, 1,000 mg sodium, 42 g carbohydrate, 3 g fiber, 22 g protein.

Reviews for Southwestern Sausage Skillet

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 14, 2012

"In terms of time to cook and difficulty, it was great. Fast and easy. However, it just wasn't that good and the buttermilk curdled as soon as it was added. Pretty average."

MY REVIEW
Reviewed Aug. 8, 2010

"I dont eat meat but I made this for my family and they loved it. I added some extra spices to make it hotter but otherwise this recipe is great."

MY REVIEW
Reviewed Jun. 14, 2010

"Very easy to make. I tripled the recipe as I had 1 lb of bulk sausage in a chub. We loved the taste of this and it made excellent leftovers for my lunches."

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