Feast of Fridays: Texas Raspberry Chipotle Salsa Skillet

My family really likes to have what they call “skillet” for dinner.  This particular recipe for Texas Raspberry Chipotle Salsa Skillet is one of their favorites!  It’ll be one of YOUR family’s favorites, too!

Texas Raspberry Chipotle Salsa Skillet

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green or red pepper (I use both)
1 cup water
1 15-oz can tomato sauce
1 16-oz jar Texas Raspberry Chipotle Salsa
1 16-oz can baked beans
1 8-oz package rotini pasta – uncooked
1 cup shredded Colby Jack cheese

Brown the ground beef with the onion and peppers in a large skillet over high heat.  Drain THOROUGHLY.  Stir in water, tomato sauce, Raspberry Chipotle Salsa, and beans, and bring to a boil.  Add the pasta; reduce to medium-low heat.  Simmer for 12-15 minutes, until pasta is tender, stirring occasionally.  Remove from heat; sprinkle with cheese and let stand for five minutes until cheese melts and sauce thickens.

Serve with a nice tossed green salad.

When you call your family to supper, stand back.  They’ll love this one!