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Mexi-Mac Skillet
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |