Mexi-Mac Skillet Recipe
"This dish really saves time because it eliminates the need to precook the pasta and makes a family-pleasing supper in minutes! This is the tastiest and quickest recipe I have. —Maurane Ramsey, Fort Wayne, Indiana..."
INGREDIENTS
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1 pound lean ground beef (90% lean)
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1 large onion, chopped
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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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1-1/4 teaspoons chili powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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2/3 cup uncooked elbow macaroni
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2/3 cup shredded reduced-fat cheddar cheese
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