Southwest Pork and Beans Skillet
Adding jarred salsa is a simple and fast way to add a boost of Southwest flavours to any noodle skillet dinner.
20 Mins Prep/40 Mins Total
tbsp (30 mL) canola oil
lb (500 g) fast fry pork chops, sliced
can (19 oz) black beans, drained and rinsed
cup (125 mL) Old EL Paso™ Thick N’ Chunky™ Salsa
cups (60 mL) hot water
pkg Hamburger HelperTM Cheddar Cheese Melt
cups (500 mL) tortilla chips, crushed
ripe avocado, peeled, pitted and diced
cup (125 mL) milk (for topping)
Heat oil in large skillet set over medium-high heat. Cook pork for 3 minutes or until starts to brown.
Stir in beans, salsa, milk, water, sauce mix and uncooked pasta (from Hamburger HelperTM box). Heat to boiling, stirring occasionally.
Reduce heat, cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir 1/2 cup (125 mL) milk and Topping Mix (from Hamburger Helper™/MC box) in a small bowl.
Remove from heat. Add topping. Sprinkle with crushed tortilla chips and avocado.