Meat And Mac Skillet Recipe

Summary

Servings5Cuisine
Course

Ingredients

 Elbow macaroni1 Cup (16 tbs)
 Frozen beef starter2 Cup (32 tbs)
 Can whole kernel corn8 3⁄4 Ounce (1 Can)
 Snipped parsley2 Tablespoon
 Chili powder1 Teaspoon
 Garlic salt1⁄2 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Package cream cheese8 Ounce, softened (1 Package)
 Milk3⁄4 Cup (12 tbs)
 Tomatoes2 Medium
 American cheese slice2 , halved diagonally

Nutrition Facts

Serving size

Calories 410 Calories from Fat 207

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 66.7 mg

Sodium 862.3 mg35.9%

Total Carbohydrates 40 g13.2%

Dietary Fiber 3.7 g14.8%

Sugars 13.9 g

Protein 12 g24.5%

Vitamin A 41% Vitamin C 29.2%

Calcium 18.2% Iron 10.1%

*Based on a 2000 Calorie diet

Directions

In saucepan cook macaroni in a large amount of boiling salted water about 10 minutes or just till tender.
Drain and set aside.
To thaw frozen beef starter, in skillet combine frozen meat mixture and 1/4 cup water.
Cover and cook over low heat for 15 minutes; break up meat with fork.
Cover; cook 5 minutes more.
Drain corn.
Add drained corn, parsley, chili powder, garlic salt, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper to meat mixture; mix well.
Stir in cream cheese and milk.
Stir in macaroni; heat through.
Cut tomatoes into wedges.
Arrange tomato wedges and cheese triangles atop meat mixture.
Cover skillet and heat over low heat for 8 to 10 minutes or just till cheese is melted and tomatoes are heated through.
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