Quick Southwestern Stroganoff
Cook 1 pound lean ground beef in a large nonstick skillet on medium about 6 minutes or until no longer pink; drain well. Return beef to skillet; add 1 cup water, 2 cups Par Vidalia Onion Tomato Salsa, 2 cups wagon-wheel pasta and 1/2 teaspoon salt. Bring to a boil; reduce heat to low. Cover and simmer 15 minutes or until pasta is tender. Stir in 1/2 cup reduced fat sour cream.
Use med – hot salsa – can add 16 oz. can of diced tomatoes with juice and 1 cup of sour cream.
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