Tuesday, October 5, 2010

Mexi Mac Skillet Recipe

I make this skillet dish when I'm in a hurry...it's nice to throw together for a quick hot meal. This fall has been a busy one! I usually always have the ingredients on hand, and that's always a plus too. Start to finish this takes about 30 minutes. The chili powder and oregano give it a nice flavor...you can adjust to suit your taste.

Mexi Mac Skillet

1 lb. hamburger
1 /2 c. chopped onion
1 can diced tomatoes
1 8oz. can tomato sauce
1 c. frozen corn
1/2 c. water
1 1/4 tsp. chili powder
1 tsp. oregano
1/2 tsp. salt
2/3 c. uncooked elbow macaroni
Brown hamburger and onion. Add the rest of the ingredients and bring to a boil. Simmer until noodles are tender, about 20-30 minutes. Sprinkle with shredded cheddar cheese.


Design Wine and Dine said...

I was having a difficult time posting comments on some blogs yesterday? I think my computer was acting up...anyway seems to be working now! I have all these ingrendients on hand often too...right now I have ground turkey but I think would work! Another great comfort dish for fall and winter!

katerina said...

That's a great way to liven up mac and cheese. I love it.

Anonymous said...

This is the meal, now that it has gotten cold. Coming home to this would keep me warm, all day.
Looks delicious.