Nacho Pasta Skillet

When the goin' gets tough, the tough call for reinforcement.  (Enter husband stage right.)  Between work and evening activities, dinner was in jeopardy.  Luckily, my husband would get home before me, so I set out all the ingredients and left detailed instructions (it may have been faster for me just to make it!).  When I walked in the door, supper was waiting on the table.  And I have to say supper was delicious.  All from a man (when we first started dating) who thought he could substitute corn syrup for cornstarch. 

Nacho Pasta Skillet
Serves 4

1 pound extra lean ground beef

1/2 yellow onion, chopped

1 green pepper, chopped

2 (8 ounce) cans tomato sauce

1 cup uncooked elbow macaroni

1/2 cup water

1 cup taco sauce

For serving (optional): 
Shredded cheddar cheese

Baked tortilla chips

Chopped avocado

Iceberg lettuce wedges
Low fat sour cream

In a large nonstick skillet coated with cooking spray, cook the ground beef, onion and green pepper over medium heat until ground beef is no longer pink.

Stir in the tomato sauce, macaroni, water and taco sauce. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until macaroni is tender.

Divide between two plates; top with cheese, tortilla chips and avocado. Serve with lettuce wedge and sour cream.