Real Recipes From Real Home Cooks ®

mexi-mac skillet dish

(2 ratings)
Recipe by
Wallace Hale
sikeston, MO

one of my favs from my cookbook collection

(2 ratings)
yield 5 serving(s)
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For mexi-mac skillet dish

  • 1 lb
    lean ground beef
  • 1 lg
    onion chopped
  • 1 can
    14 oz diced tomatoes
  • 1 can
    8 oz tomatoe sauce
  • 1 c
    fresh or frozen corn
  • 1/2 c
  • 1 1/4 tsp
    chili powder
  • 1 tsp
    dried oregano
  • 1/2 tsp
  • 2/3 c
    uncooked elbow macaroni
  • 2/3 c
    shredded chedder cheese reduced fat

How To Make mexi-mac skillet dish

  • 1
    In a lrg nonstick skillet on med-hi heat, cook the beef an the onion till the beefs no longer pink; drain, stir in tomatoes, tomatoe sauce, corn, water, chili powder, oregano an salt.
  • 2
    Bring to a boil; stir in macaroni. reduce heat cover an simmer 18 to 22 minutes or until macaroni is tender. serve in bowl wait about 5 min sprinkle with the chedder cheese ummmm

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