Taste of Home
Mexi-Mac Skillet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This is the yummiest, quickest recipe I have. There’s no need to precook the macaroni. Everything comes together in one smart skillet. —Maurane Ramsey, Fort Wayne, Indiana
Ingredients
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1 pound extra-lean ground beef (95% lean)
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1 large onion, chopped
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1-1/4 teaspoons chili powder
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1 cup fresh or frozen corn
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1/2 cup water
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2/3 cup uncooked elbow macaroni
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1/2 cup shredded reduced-fat cheddar cheese
Directions
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1.
In a large nonstick skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.
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2.
Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 318 calories, 10g fat (4g saturated fat), 75mg cholesterol, 755mg sodium, 28g carbohydrate (9g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.
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