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Mexican skillet recipe

Mexican skillet recipe

Makes 5 servings


  • 1 (lb.) 90% lean ground beef
  • 1 large onion, chopped
  • 1 can (14 ½ oz.) diced tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 1 cup frozen corn
  • ½ cup water
  • 1 ¼ tsp. chili powder
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • 2/3 cup uncooked elbow macaroni
  • 1 pepper, chopped


In a large skillet, brown beef, pepper and onion over medium high heat, drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Stir in the macaroni. Reduce heat, cover and simmer for 18-22 minutes or until macaroni is tender.

Nutrition analysis per serving: 245 calories, 8 g fat, 22 g protein, 22 g carbohydrate, 4 g fiber, 710 mg sodium

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