Mexi-Mac skillet dish | Just A Pinch Recipes
In a lrg nonstick skillet on med-hi heat, cook the beef an the onion till the beefs no longer pink; drain, stir in tomatoes, tomatoe sauce, corn, water, chili powder, oregano...
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Ingredients
- 1 pound(s) lean ground beef
- 1 large onion chopped
- 1 can(s) 14 oz diced tomatoes
- 1 can(s) 8 oz tomatoe sauce
- 1 cup(s) fresh or frozen corn
- 1/2 cup(s) water
- 1 1/4 teaspoon(s) chili powder
- 1 teaspoon(s) dried oregano
- 1/2 teaspoon(s) salt
- 2/3 cup(s) uncooked elbow macaroni
- 2/3 cup(s) shredded chedder cheese reduced fat
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