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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