Mexican Skillet

1 lb. lean ground beef
1 can (1 lb.) crushed tomatoes OR 4 frozen medium tomatoes, skinned and thawed
2.5 c. fresh or frozen (thawed) whole kernel corn
1 tsp. crushed fresh garlic
8 oz. whole wheat macaroni
1.5 c. unsalted beef broth or water
1 tbsp. chili powder
1 tsp. dried oregano
1/4 tsp. ground black pepper
1 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.