There are very rarely any leftovers to speak of when I make this, but if there are, they hold nicely in the fridge for a day or two. They always work nicely for a quick lunch for my little one the following day. He never complains about eating the same thing two days in a row and I never have to worry about throwing out food…which is a huge pet peeve of mine. If he doesn’t eat them, my husband or I will gobble them up for a lunch or even a quick snack. Check out what they are saying about this recipe over at Spend With Pennies:
“VELVEETA Cheesy Skillets are seriously awesome because you can get a meal on the table within just MINUTES!!”
This is the perfect meal to make when we are running short on time. It is done so fast it’s better than ordering takeout!
Ingredients
1 box VELVEETA Cheesy Skillets Nacho Supreme
1 onion, diced
1 pound lean ground beef
½ green pepper, diced
½ red pepper, diced
1 cup corn, fresh or Bird’s Eye frozen (defrosted if frozen)
1 cup canned Bush’s black beans, rinsed and drained
Diced tomato
Daisy Sour Cream
Cilantro
Instructions
In a large skillet brown ground beef and onion over medium heat until no pink remains. Drain well.
Add 2 cups of water, seasoning mix and pasta.
Bring to a boil and reduce heat. Cover and simmer 5 minutes stirring occasionally.
Add diced red and green peppers, corn and black beans. Cover and simmer an additional 4-6 minutes or until pasta is tender and most of the water is gone.
Remove from heat and stir in VELVEETA cheese sauce pouch. Top with salsa and desired toppings. Serve immediately.
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Quick Tip: Top with your favorite shredded cheese.
Thanks again to Spend With Pennies for this super fast recipe.