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Title: Mexi-Mac Skillet
Categories: Beef, Chilies, Herbs, Vegetables, Pasta
Yield: 4 servings

1 lb 95% lean ground beef
1 lg Onion; chopped
1 1/4 ts Chilli spice mix
1 ts Dried oregano
1/4 ts Salt
14 1/2 oz Diced tomatoes; undrained
8 oz Can El Pato tomato sauce
1 c Corn nublets
1/2 c Water
2/3 c Uncooked elbow macaroni
1/2 c Shredded Cheddar cheese

In a large nonstick skillet, cook beef with onion over
medium-high heat until no longer pink, 5-7 minutes;
crumble meat.

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

Maurane Ramsey, Fort Wayne, Indiana

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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