Mexi-Max skillet by
Ingredients
1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
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
2/3 cup uncooked elbow macaroni
Instructions
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.
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.
Servings: 4 Serving Size: 1 1/4 cup
Nutrition Information (per serving):| Calories | 318 |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 75 mg |
| Sodium | 755 mg |
| Carbohydrates | 28 |
| Fiber | 5 g |
| Sugars | 9 g |
| Protein | 32 g |