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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This dish really saves time because it eliminates the need to precook the pasta and makes a family-pleasing supper in minutes! âThis is the tastiest and quickest recipe I have,â writes Maurane Ramsey from Fort Wayne, Indiana. âItâs one of my husbandâs favorites!â Ingredients:
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 |
Directions:
1. In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
2. Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese. Yield: 5 servings.
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