Tuesday, May 24, 2011

Mexi-Mac Skillet

Mexi-Mac Skillet

1 lb lean ground beef
1 onion, chopped
14.5 oz diced tomatoes, undrained
8 oz tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese

1. In a large nonstick skillet over medium-high heat, cook the beef and onion until the meat is no longer pink; drain and return to skillet.
2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Stir in the macaroni. Reduce heat; cover and simmer for 22 minutes or until macaroni is tender. Sprinkle with cheese.

Serves 6
Source: Taste of Home

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