Mexican Orzo Skillet

1/2 lb. Pappardelle’s Southwest Orzo

1 lb. ground turkey or beef

1 onion, chopped

2, 10 oz. cans of enchilada sauce

1, 15 oz can of pinto beans, drained and rinsed

4 oz. sharp cheddar cheese

1/2 cup green olives, chopped ( substitute Serano Peppers)

1/4 cup cilantro

1. Cook turkey or beef with onion in a large skillet over medium heat. Cook until meat is no longer pink and onions are slightly browned.

2. Stir in orzo, pinto beans, and enchilada sauce. Heat to boiling and then reduce. Stir frequently to prevent sticking. Add extra water if mixture is too dry. Cook until pasta is well cooked, about 30 minutes.
3. Take skillet off heat, stir in cheese and olives. Serve immediately. Serves 6-8