Mac skillet dinner
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef; turkey or chicken |
| ½ | Vidalia onion; coarsely chopped | |
| 2 | Stalks celery; chopped | |
| 6 | Fresh mushrooms; sliced | |
| 1 | small | Can of mexi-corn or regular corn, drained |
| 2 | cloves | Garlic; minced |
| 1 | can | Tomato soup |
| ½ | can | Water |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Cumin |
| ⅛ | cup | Sugar |
| 2 | Whole dried red chili peppers, or to taste | |
| ¼ | cup | Ketchup |
| 3 | cups | Cooked macaroni |
Directions
Brown the beef with the onion, garlic and celery. Drain off any excess fat.
Add mushrooms and corn and stir to cook. Add spices, crushing the chili peppers, and all remaining ingredients. When this mixture is hot and bubbly, add drained cooked pasta. Gently stir to coat pasta.
Serve hot in big bowls.
NOTES : Do not add too much water. Only requires enough to increase liquid to cover pasta thoroughly.
Recipe by: Leilani Young Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 24, 1997