Mexi-Mac Skillet
"This is the yummiest, quickest recipe I have. There’s no need to pre-cook the macaroni. Everything comes together in one smart skillet. —Maurane Ramsey, Fort Wayne, Indiana..."
INGREDIENTS
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1 pound extra-lean ground beef (95% lean)
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1 large onion, chopped
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1-1/4 teaspoons chili powder
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1 teaspoon dried oregano
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1/4 teaspoon salt
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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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2/3 cup uncooked elbow macaroni
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1/2 cup shredded reduced-fat cheddar cheese
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