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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I use to make this at least once a week when I was a working mom. I had forgotten about it until it was mentioned over Mother's Day by my daughter, so I made it for DH last night and he couldn't understand why it had been so long since I had made it. It's very easy and leftovers are great the next day. This is good served with fresh Italian bread or Garlic bread and a salad. Hope you try and enjoy. Ingredients:
1 1/2 lbs ground beef |
1 large green bell pepper (large chunks) |
1 large sweet onion (large diced) |
3 garlic cloves, minced |
1 (28 ounce) can stewed tomatoes |
1 (8 ounce) box kraft macaroni and cheese |
1 (11 ounce) can mexicorn |
1/2 cup water |
salt and pepper |
Directions:
1. Cook macaroni in water as directed on package until just al dente, drain.
2. Brown beef in large skillet or dutch oven, (while macaroni is cooking),drain off fat.
3. Add stewed tomatoes, peppers, onion,garlic, corn and water.
4. Simmer on low heat until veggies are crisp tender.
5. Add powdered cheese packet to mixture.
6. Stir well, then add cooked macaroni.
7. Simmer on low heat for about ten minutes stirring often to prevent sticking.
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