Mexi-Mac
This skillet macaroni and cheese gets kicked up with seasoned picante sauce, ground beef, corn and tomatoes. The kids love it, and it's ready to serve in just 35 minutes!
Ingredients
1 pound ground beef
1 cup Pace® Picante Sauce
1 tablespoon chili powder
1 can (about 14.5 ounces) whole peeled tomatoes, cut up
1 cup frozen whole kernel corn
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup shredded Cheddar cheese(about 2 ounces)
1 cup Pace® Picante Sauce
1 tablespoon chili powder
1 can (about 14.5 ounces) whole peeled tomatoes, cut up
1 cup frozen whole kernel corn
1.5 cups cooked elbow macaroni, cooked and drained
0.5 cup shredded Cheddar cheese(about 2 ounces)
Instructions
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir the pasta in the skillet and sprinkle with the cheese. Cover and heat until the cheese melts. Garnish with sliced avocado and sour cream, if desired.
Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir the pasta in the skillet and sprinkle with the cheese. Cover and heat until the cheese melts. Garnish with sliced avocado and sour cream, if desired.
Mexi-Mac
This skillet macaroni and cheese gets kicked up with seasoned picante sauce, ground beef, corn and tomatoes. The kids love it, and it's ready to serve in just 35 minutes!
Directions
Print
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes. Stir the pasta in the skillet and sprinkle with the cheese. Cover and heat until the cheese melts. Garnish with sliced avocado and sour cream, if desired.
Ingredients
1 pound ground beef1 cup Pace® Picante Sauce1 tablespoon chili powder1 can (about 14.5 ounces) whole peeled tomatoes, cut up1 cup frozen whole kernel corn1.5 cups cooked elbow macaroni, cooked and drained0.5 cup shredded Cheddar cheese(about 2 ounces)
Napoleons California-Style
Easy and sure to make a hit! These appetiz...
Coconut Cilantro Lime Rice Salad
Nothing screams summer more than a salad w...
Glazed Carrot Raisin Cupcakes
Spicy muffins are filled with raisins and ...
Zucchini, Tomato & Mozzarella Tart
Here's an exquisite, meatless appetizer th...