mexi-mac skillet dish

Name: Mexi-Mac skillet dish
Prep time: 30 min
Cook time: 35 min
Yield: 5
Cuisine: American
Ingredients: 1 pound(s) lean ground beef; 1 large onion chopped; 1 can(s) 14 oz diced tomatoes; 1 can(s) 8 oz tomatoe sauce; 1 cup(s) fresh or frozen corn; 1/2 cup(s) water; 1 1/4 teaspoon(s) chili powder; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) salt; 2/3 cup(s) uncooked elbow macaroni; 2/3 cup(s) shredded chedder cheese reduced fat

(2 RATINGS)

48 Pinches

Wallace Hale

sikeston, MO

Updated on Oct 21, 2012

one of my favs from my cookbook collection

Rate

No Image

prep time 30 Min

cook time 35 Min

method Stove Top

yield 5 serving(s)

Ingredients

1 pound lean ground beef
1 large onion chopped
1 can 14 oz diced tomatoes
1 can 8 oz tomatoe 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 chedder cheese reduced fat

How To Make mexi-mac skillet dish

Step 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.

Step 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes