Lunch: Mexi-Mac Skillet Recipe

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

Instructions

In a large nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain.
Stir in tomatoes, tomato sauce, corn, water and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 minutes or until macaroni is tender. Sprinkle with cheese.

Share Mexi-Mac Skillet Recipe

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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