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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âWhether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!â And a great way to jazz up boxed macaroni mix. âCarol Wohlgemuth, Riding Mountain, Manitoba Ingredients:
1 package (7-1/4 ounces) macaroni and cheese dinner mix |
1 pound ground beef |
3 tablespoons chopped onion |
2 tablespoons chopped green pepper |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
2 tablespoons water |
2 tablespoons ketchup |
2 teaspoons prepared mustard |
1 teaspoon seasoned salt |
1 teaspoon chili powder |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1 cup frozen corn, thawed |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup butter, cubed |
1/4 cup 2% milk |
Directions:
1. Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
3. Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted. Yield: 6 servings.
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