Printable | Taste of Home

Mexi-Mac Skillet

1 pound lean ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet over medium-high heat, cook beef and onion

Printed from tasteofhome.com Nov 19, 2008

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Mexi-Mac Skillet cont.

until meat is no longer pink; drain. Stir in the tomatoes, tomato
sauce, corn, water, chili powder, oregano and salt. Bring to a
boil; stir in macaroni. Reduce heat; cover and simmer for 18-22
minutes or until macaroni is tender. Sprinkle with cheese.

Yield: 5 servings.