Southwestern Beef Stroganoff

I'll be the first to admit that yes, I'm one of those people who regularly posts pictures of what I'm having for dinner on various social media sites. I'm well aware that some people find that (and, perhaps, therefore me) annoying, but to be quite honest I'm okay with that. I personally enjoy seeing what my friends are having for dinner - whether it's something that they have concocted in the comfort of their own kitchen or something they ordered at a restaurant. What can I say? I just love food.

Anyway, the point in telling you this is that I get a variety of responses to the pictures that I post - sometimes only one or two people will like them, while others are wildly popular from the get go. When the latter happens, I make a mental note to blog the recipe (usually as soon as I can) so other people can make it for themselves. Tonight's recipe is such a meal, and I hope you all enjoy it as much as we do here in my household. Not only is it super flavorful, it's one of the easiest dishes in my recipe box as well, making it a great weeknight dinner solution. I got this recipe from a Betty Crocker Pasta cookbook that I've had for years and it's been one of my favorites since the very first time I made it.

Sorry for the poor picture quality...I actually do HAVE a very nice camera now, but I was too lazy to pull it out the other night. At least I can admit it - right?

Southwestern Beef Stroganoff

1 lb ground beef

2 cups uncooked small pasta (I use shells, but you can use your favorite)

1 jar chunky salsa (16 oz)

1 cup water

1/2 cup sour cream

Salt to taste

 

Brown beef in a skillet; drain.

 

Combine beef, pasta, water and salsa in pot and heat to boiling. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes or until pasta is tender.

 

Add sour cream and cook just until hot.

 

 

Until next time...

 

Cheers!