Cheesy Skillet Taco Pasta

Thi one skillet wonder meal has all the flavors of a taco. I am still loving these one pot/skillet/dish dinners. Garnish with your favorite taco/mexican condiments.

• 1 tablespoon canola oil
• 1 package Gardein Beefless Ground
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 (1-ounce) package taco seasoning
• 1/2 teaspoon salt
• 1 (16-ounce) jar medium salsa
• 2 cups water
• 2 cups uncooked rotini or elbow pasta
• 1 1/4 cups Diaya Pepper Jack shreds
• 3 tablespoons chopped fresh cilantro

 (Somehow I managed to delete the pic that has the ingredients laid out... duh!)

Heat the oil in a large deep skillet over medium-high heat. Add the beefless ground, onion, bell pepper, taco seasoning and salt. Cook, stirring frequently, until the vegetables are softened, about 6 minutes. 

Add the salsa, water and pasta; bring to a boil. 

Reduce the heat and simmer, covered, stirring frequently, until the pasta is tender, 7-9 minutes. 

Sprinkle evenly with the cheese. Cover and cook until the cheese is melted, about 1 minute. Serve sprinkled with the cilantro.

Garnish with avocado, pickles jalapeno  slices, etc.

Enjoy!