MOM'S SKILLET MACARONI AND BEEF

Mom's Skillet Macaroni and Beef image

This is a fresh, homemade version of Hamburger Helper's Cheeseburger Macaroni. I will oftentimes add lots of chili powder, a can of ranch beans and 2 cups of corn to make it Tex-Mex style. The kids LOVE it!

Provided by Fran Murray

Time 35m

Number Of Ingredients 11

Ingredients

1 1/2 lb 85 percent lean ground beef
1 large yellow onion, chopped fine
1 large red bell pepper, chopped fine
6 clove garlic, minced
2 c elbow macaroni
29 oz can tomato sauce
2 c low sodium chicken broth
1 1/2 tsp dried oregano
a few dashes tobasco sauce
salt and pepper
1 c shredded cheddar cheese

Steps:

1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
2. Add macaroni, tomato sauce, broth, oregano, Tabasco sauce and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve.
3. I like to add a lot of chili powder (3 to 4 tablespoons - or to your own taste), 1 14oz can ranch beans and 2 cups corn before you sprinkle with cheese. After adding these items, bring to a simmer to ensure the corn and beans have heated up. This gives the dish a great Tex-Mex flavor!

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