Marvelous Recipes

If you and your family enjoy spicy foods, this easy skillet dinner is sure to please everyone at your dinner table.

2 pounds lean ground beef
1 medium onion, chopped
2 cups water
1-1/2 cups penne rigate pasta (or pasta of your choice)
1 (10-3/4 ounces) can condensed cheddar cheese soup
1 (4 ounces) can chopped green chilies
1 (2.25 ounces) can sliced ripe olives
1 cup salsa (I used Pace Thick and Chunky hot)
Salt & pepper to taste
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the ground beef and onion until meat is no longer pink and onions are tender; drain.

2. Add the water and bring to a boil; stir in pasta. Cover and simmer over medium heat until pasta is tender; about 10 to 15 minutes.

3. Stir in the soup, green chilies, olives, salsa, salt and pepper; cover and simmer until hot and bubbly. Remove from the heat; sprinkle cheddar cheese over meat mixture. Cover and let stand until the cheese is melted. Makes 6 servings.

Emily

This simple, easy to make recipe was an instant hit with my family! Tomato based salsa adds a spicy Southwestern flavor without a lot of chopping.

Cooking spray
4 (4 oz each) lean boneless pork loin chops, fat trimmed
1/2 cup salsa of your choice
2 tablespoons lime or lemon juice
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon black pepper

Coat a large skillet with cooking spray; place over high heat until hot. Flatten chops slightly by pressing with the palm of your hand. Add chops to skillet; cook 1 minute on each side or until browned. Reduce heat to medium-low.

Combine salsa and lime or lemon juice, parsley flakes, salt and pepper; pour over the chops. Simmer, uncovered for 8 minutes or until the chops are done. Makes 4 servings, each containing 1.4 grams net carbohydrate.

Emily

These yummy and spicy appetizers won’t last long so you’d better make plenty!

4 (8-inch) flour tortillas, cut into quarters
1 medium onion, grated
1 (16 oz) can black beans, drained
1 (8 oz) jar chunky salsa*
sour cream
chopped fresh cilantro

Spray 16 muffin cups with cooking spray. Place 1 tortilla quarter in each muffin cup. Layer the onion, black beans and salsa in prepared muffin cups.

Bake at 350 degrees F for 8 to 10 minutes or until heated through. Garnish with sour cream and cilantro, if desired. Serve immediately. Makes 16 servings.

* You can make these as spicy as you like by choosing mild, medium or hot salsa.

Emily

Your taste buds may need a little “siesta” after working their way through this delectable creation!

1 pound ground beef chuck
1 (15-16 oz.) can chili beans in sauce, undrained
1 (8 oz.) can tomato sauce
2 tablespoons salsa
3 teaspoons chili powder
1/2 teaspoon garlic powder
2 cups coarsely broken tortilla chips
8 medium green onions, sliced (1/2 cup)
3/4 cup chopped tomato
1-1/4 cups  shredded cheddar or Monterey Jack cheese

1. In a 10 inch skillet over medium-high heat, cook beef until brown, stirring occasionally; drain and return to skillet. Add beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally. Remove from the heat.

2. Place tortilla chips in bottom of an ungreased 1-1/2 quart casserole dish. Spoon beef mixture over tortilla chips. Sprinkle the onions, tomato and cheese over the beef mixture.

3. Bake at 350 degrees F for 20 to 30 minutes or until hot and bubbly. Serves 4.