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This dish really saves time because it eliminates the need to precook the pasta and makes a family-pleasing supper in minutes! “This is the tastiest and quickest recipe I have,” writes Maurane Ramsey from Fort Wayne, Indiana. “It’s one of my husband’s favorites!”
This recipe is:
Healthy
Quick
Diabetic Friendly
With Johnsonville Italian Sausage.
Nutritional Facts 1 cup equals 283 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 716 mg sodium, 23 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Originally published as Mexi-Mac Skillet in Light & Tasty October/November 2007, p26
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Reviewed on Dec. 13, 2012 by homemaker27
i did add about double macaroni and simmered 30 minutes and the macaroni was perfect. my boys loved it!!!
okay the changes i made was i added fresh minced garlic with the meat and onion, used a can of rotel tomatoes (mild) instead of the diced tomatoes, used a 15 oz can of tomato sauce, increased the water to 3/4 cup, used canned green giant steam crisp super sweet yellow and white whole kernel corn, added a little more chili powder and will use regular cheddar cheese but more than it calls for ;). it's cookn rite now and will be ready for my two boys 8 and 6 when they get off the bus in 30 minutes
Reviewed on Oct. 14, 2010 by hprusia
I cut the oregano in half and added 1/2 t. of cumin. I make this on a regular basis and we really like it. Yum! :-)
Reviewed on Feb. 24, 2010 by jmrw2
We loved it! I substituted small diced tomatoes with seasonings for the diced tomato, and added a little garlic and it was good :) The family loved it:)
Reviewed on Feb. 04, 2010 by mjlouk
Easy to make and really good!
Reviewed on Jan. 31, 2010 by jynns
My daughter loved it!! I used a can of Rotel instead of the diced tomatoes and taco seasoning instead of the spices. Plenty left over for tomorrow's dinner!
Reviewed on Jan. 29, 2010 by mtcobra
As did other reviewers, I added more chili powder, garlic (granulated), and cumin. I thought the macaroni was a tad underdone, and would recommend either a longer simmering time or partial pre-cooking (boiling in water) prior to adding. I would also recommend petite diced tomatoes over regular diced tomatoes.
Reviewed on Jan. 28, 2010 by wwv111354
Actually, I didn't make this recipe at all, but used the overall idea to use up leftover chili we had and it turned out fantastic! I added pasta and corn to the already made chili (added just a little water to account for the added pasta) and allowed it to slow simmer on the stove with occasional stirring. Fantastic! The only difference between mine and this was that ours had beans and we didn't have cheese to put on top. I would definitely do this again, whether from scratch or as a way to stretch leftovers.
Reviewed on Jan. 27, 2010 by cbock
substituted garlic granuals for salt, added drained and rinsed can of kidney beans, substituted 1 cup frozen chopped mirepoix mix for onion and added extra 1/3 cup macroni. cooked in stock pot. wonderfully tasty and loved by hubby and kids alike!!
Reviewed on Jan. 29, 2009 by Nancy1423
needs some garlic and maybe some chili beans
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