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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A quick skillet meal. Only 1 skillet to wash...woohoo! A kid-pleaser at my house. Ingredients:
1 lb extra lean ground sirloin |
1 small onion, chopped |
16 ounces can tomato sauce |
16 ounces can water, use the empty tomato sauce can |
16 ounces can diced tomatoes and green chilies, undrained |
3 cups uncooked elbow macaroni |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2-1 teaspoon cumin |
1/8-1/4 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1 teaspoon dried cilantro |
1/2 cup milk |
2 -2 1/2 cups shredded cheddar cheese, can use cheddar-jack |
Directions:
1. In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn't be that much if you've used the extra lean ground sirloin).
2. Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil.
3. Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender.
4. Add milk and cheese and stir well, until cheese is smooth and melted.
5. Serve.
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