Mexican Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. lean ground beef1 can (1 lb.) crushed tomatoes OR 4 frozen medium tomatoes, skinned and thawed2.5 c. fresh or frozen (thawed) whole kernel corn1 tsp. crushed fresh garlic8 oz. whole wheat macaroni1.5 c. unsalted beef broth or water1 tbsp. chili powder1 tsp. dried oregano1/4 tsp. ground black pepper1 chopped onion
Cook meat over medium in fry pan, breaking up with a fork. Add remaining ingredients and stir to mix well. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 10-12 minutes, or until pasta is tender and liquid absorbed.
NOTE: to reduce sodium I rarely use canned tomatoes in my recipes. Instead, every fall I pick or buy fresh ripe tomatoes, rinse them and freeze them in one pound (one can) amounts in zippered bags.
When I need them I take them out frozen and run them under warm/hot water till the skin starts to peel off. I take off the skin and either thaw them a bit in the microwave if using for a fast dish like this, or just plop them in the pot for a dish like chili that cooks a long time.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user 2SUBLIME.
NOTE: to reduce sodium I rarely use canned tomatoes in my recipes. Instead, every fall I pick or buy fresh ripe tomatoes, rinse them and freeze them in one pound (one can) amounts in zippered bags.
When I need them I take them out frozen and run them under warm/hot water till the skin starts to peel off. I take off the skin and either thaw them a bit in the microwave if using for a fast dish like this, or just plop them in the pot for a dish like chili that cooks a long time.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user 2SUBLIME.
Nutritional Info Amount Per Serving
- Calories: 332.5
- Total Fat: 16.6 g
- Cholesterol: 56.7 mg
- Sodium: 389.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.4 g
- Protein: 20.5 g
Member Reviews