Taco Chili Mac Skillet

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Sometimes I want a home cooked comfort food dinner, without having to drive to the store, cut up a bunch of veggies, and all in all, just putting in much effort, period.  This is my go to comfort-food-without-the-work dinner.  Literally cook meat, open cans, dump in a skillet, simmer away.  It is a one pan wonder. The house smells heavenly and it is a satisfying, tummy filling meal.  I can make this will all the staples I usually have in my cupboard and freezer.  You can even substitute ingredients that you do have, if you don't have some of these.  Kidney beans are great, white beans are great, any shaped pasta will work perfect.  Have no fear, substitute as needed!  This is a meal that works for you, not a meal you work for.

The spices can be adjusted to your families liking, the way it is written is a bit on the spicy side.  Not drink three gallons of milk to put the fire out spicy, but wake up your taste buds spicy.  It is an incredibly adaptable recipe so play around and find what works for you.

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Taco Chili Mac Skillet Recipe 
(Adapted from The Better Homes and Gardens Cookbook recipe for Chili-Pasta Skillet)

Makes approximately 8, 8 oz. servings

Ingredients:

• 1 to 1-1/2 lbs ground turkey (or ground chicken or ground beef)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can diced tomatoes
• 8 oz uncooked orzo pasta
• 1/2 cup enchilada sauce (I used Trader Joe's enchilada sauce in the bottle)
• 2 Tbs. dried minced onions or 1/2 cup chopped fresh onion (I used dried)
• 1 Tbs. taco seasoning
• 1 Tbs. chili powder
• 1/4 tsp. chipotle chili powder (optional)
• 1/2 tsp. garlic salt
• 1/2 tsp. salt (or to taste)
• 1-1/2 to 2 cups water

Garnish:

• shredded cheese
• cilantro
• sour cream
• tortilla chips

Directions:

1.  In a large skillet brown and thoroughly cook the ground turkey.  
2. Once it is cooked, add the beans, green chilis, diced tomatoes (do not drain), orzo, enchilada sauce, dried onions, chili powder, chipotle powder, taco seasoning, garlic salt and the water.
3. Stir well, cover, and bring to a simmer.
4. Simmer on medium-low until the orzo is cooked through and the water has been absorbed, stirring occasionally, about 20-30 minutes.
5. More water may need to be added as it cooks, so if it is looking dry, or the pasta is not cooked but the water is absorbed, just add more, it will simmer away and do no harm.
6. Add salt to taste.
7. Top with any garnishes desired.