KALEIDOSCOPE

Ok! It’s supper time and I have no clue what to fix, nor did I create my weekly menus so I could pick up any ingredients for specific meals.  Thus, it was what might I have the ingredients for and what could I substitute for missing items.  I had in mind a skillet meal that I had found in a recipe magazine, but, of course, do you think I could find the magazine, let alone the page?  NO!  So, time to be creative.  I decided to call this Pantry Hot Dish since I raided the pantry for ideas.  I thought it turned out great, but when my hubby came home and tried it and called it a “keeper,” I knew it was good.  

PANTRY HOT DISH

1 pound ground beef

1/4 - 1/2 cup chopped onion

a spoonful of jarred chopped garlic

1 - 2 tsp Italian seasoning

1 (11.5) oz can V8

1 (10) oz can diced tomatos with green chilies

2 cups uncooked pasta (use the shape of choice)

1/4 - 1/2 cup salsa

4 (or more) oz shredded co-jack cheese

Brown the ground beef, onion, garlic, and Italian seasoning.  Drain.  Add the can of tomatos with chilies, V8, and salsa.  Carefully mix in the uncooked pasta. (The pasta will absorb the extra liquid from the tomatos, V8, and salsa.)  Bring to a boil.  Reduce heat to medium and cover and simer for 15 - 20 minutes or until pasta is al dente.  Sprinkle with the cheese and serve.