California Skillet
Submitted by jenrow12
One-skillet ground turkey dinner with elbow macaroni, sweet corn, tomato soup, chili powder, and gooey melted cheddar. Cozy, filling, and just one pan to wash.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
60 minOne skillet. One hungry evening. Problem solved.
Ground turkey and onion get browned together, then everything else goes straight into the pan: uncooked elbow macaroni, canned corn, tomato soup, water, chili powder, and a hit of Worcestershire. Cover it, let it simmer, and the pasta cooks right in the sauce.
When the macaroni is tender and the liquid has thickened into a rich, tomatoey coating, a cup of shredded cheddar gets stirred in until it melts into every nook and cranny.
It’s the kind of meal that tastes like you spent way more time on it than you actually did. Feeds two generously, scales up easily, and leaves you with just one pan to clean.
Kitchen Tips
- Don’t drain the corn. That extra liquid helps cook the macaroni and adds a touch of sweetness to the sauce.
- Keep the heat at a steady simmer. Too high and the pasta on the bottom will stick and scorch before it’s tender.
- Swap ground turkey for ground beef or chicken if that’s what you have on hand. They all work here.
Ingredients
Directions
In a large skillet, brown the meat and onion.
Drain off the fat.
Add all the remaining ingredients, except the cheese.
Cover, and simmer 20 to 30 minutes, or until the macaroni is tender.
Uncover, and sprinkle with cheese.
Stir well.
Continue cooking until cheese is melted.
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