Southwestern Sausage Skillet Recipe

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

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Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Directions

In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
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: 393 calories, 15g fat (5g saturated fat), 57mg cholesterol, 1000mg sodium, 42g carbohydrate (13g sugars, 3g fiber), 22g protein.

  • 1/3 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  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

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jhopkinspa User ID: 8907052 252273
Reviewed Aug. 5, 2016

"This recipe was simple to make. I had to triple it to feed everyone, and that worked fine as well. The buttermilk made it sour, maybe using regular milk might help that aspect? I guess I'll never know, because my kids did not want me to make it again."

MY REVIEW
Emiles User ID: 5904131 208270
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
travelingfox33 User ID: 5337087 92916
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
Foodmeister User ID: 1309956 144516
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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