Mexi-Mac Skillet Recipe

Mexi-Mac Skillet Recipe photo by Taste of Home

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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

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Mexi-Mac Skillet Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

5 25 30

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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

Directions

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.

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