Since I had gotten it out for help with the Pretzel Toffee Chocolate Crunch Cookies, I went back to the original red Betty Crocker’s Cookbook looking for dinner ideas. When I found this one-skillet meal that involved meat + pasta + queso, I knew I would have to try it.
Husband laughed about how it’s called “supper.” My grandmother would call the three meals breakfast, dinner, and supper. In my mind, there’s breakfast and lunch, but then dinner and supper are the same thing. It always confused me as a small child!
*Warning: I followed the directions and ended up with way-overdone steak. It was pretty disappointing, I must admit, especially after Husband had cooked us some amazing filets a few nights before. But the pasta was delicious and idiot-proof easy, so next time, I’ll wait until further in the pasta cooking process to put the steak back to the skillet.
Betty has the recipe on her website.
Southwestern Cheese Steak Supper
1 pound beef boneless sirloin steak, 3/4 inch thick
1 1/2 cups mild salsa
1 1/2 cups water
1 1/2 cups uncooked rotini pasta (5 ounces)
8 ounces Velveeta, cut into cubes (1 cup)