My husband and I love this simple recipe! Because you don’t need to precook the macaroni, it’s a time-saving dish.
—MAURANE RAMSEY FORT WAYNE, IN
START TO FINISH: 30 MIN. • MAKES: 5 SERVINGS
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
1. 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.
2. 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.
PER SERVING 1 cup equals 283 cal., 11 g fat (5 g sat. fat), 55 mg chol., 716 mg sodium, 23 g carb., 4 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
TOP TIP
Mexi-Mac Skillet is easy. Changed it up a little. Used Velveeta, cut back on the oregano. This is a go-to when I want fast comfort food.
—SUBARD TASTEOFHOME.COM