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Mexi-Mac Skillet

 Mexi-Mac Skillet
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. —Maurane Ramsey, Fort Wayne, Indiana
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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,

2 of 2

Mexi-Mac Skillet (continued)

Nutritional Facts: 1 vegetable.