Mexi-Mac Skillet

We picked out a super easy and quick dinner that would work great for any busy weeknight.  It has a Mexican twist on goulash.  The ingredients are ones you would normally have on-hand already or are an easy add to the grocery list.

Ingredients
1 pound lean ground beef
1 large onion, chopped
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
 1 cup fresh or frozen corn
1/2 c 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 skillet, cook beef and onion over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain.

2) Stir in tomatoes, tomato sauce, corn, water and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered 15-20 minutes or until macaroni is tender. Sprinkle with cheese.

Tupps Tidbits:  There's no need to pre-cook the macaroni.  Everything comes together in one skillet.

It was a beefy, cheesy and filled with pasta and the ultimate comfort food, but we suggest to stick with your favorite goulash recipe. If you grew up eating hamburger help you might like it. It was edible and it filled us up but probably would not make its again.  This recipe is NOT A KEEPER in our HOUSE!

Where did we find this one? tasteofhome.com