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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Shredded cheese, diced tomatoes and whole kernel corn jazz up ground beef in this satisfying skillet supper from Nikki Detwiler of Lancaster, Ohio. Ingredients:
1 pound ground beef |
4 cups uncooked wide egg noodles |
1 can (28 ounces) diced tomatoes, undrained |
1/2 cup water |
1/4 cup diced celery |
1/4 cup whole kernel corn |
1 envelope onion soup mix |
1 garlic clove, minced |
1 cup (4 ounces) shredded process cheese (velveeta) |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the noodles, tomatoes, water, celery, corn, dry soup mix and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender.
2. Remove from the heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4-6 servings.
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