Mom's Who Think Skillet Taco Supper

• ½ lb Lean Ground Beef 
• 1 Pkg (1 oz) Taco Seasoning Mix 
• 2 ¼ cups Water 
• 1 ½ cups Uncooked Pasta (I Like Mini Farfalle) 
• 1 ½ cups Frozen Corn 
• 1 can (15 oz) Kidney or Pinto Beans, Drained, Rinsed 
• 1 Medium Tomato, Chopped (¾ cup) 
• ½ cup Sour Cream 
• 1 cup Shredded Cheddar Cheese (4 oz) 
• 1 Tbs Chopped Fresh Chives

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. 

2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.


3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.


4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.


5. Cover; let stand 2 to 3 minutes or until cheese is melted.


6. Serve with tortilla chips.

Geno's Fried Breaded Tilapia

• Tilapia Fillets, Boneless
• Chili Powder
• Flour
• Salt 
• Pepper 
• Olive Oil

Thaw fillets and then sprinkle with chili powder and salt and pepper. then dip in flour and coat thinly. Add oil to frying pan and fry turning often. Watch carefully as they can cook very fast. I like serving this with rice.

Pineapple Glaze For Cheesecake

• 2 Tbs Sugar
• 4tsp Cornstarch, Flour also works
• 17 oz. Can Crushed Pineapple in Heavy Syrup, Undrained
• 2 Tbs Lemon Juice
• 2 Drops Yellow Food Coloring

Mix Sugar and cornstarch in small pot. Add rest of ingredients. Bring to boil over med. heat, stirring. Boil 1 minute or until thick. (I boiled mine quite a bit longer.) Let cool and spread over top of pre-prepared cheesecake. (For cheesecake recipe I have an easy one on this blog that works perfectly.)