"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Skillet Beef and Macaroni Recipe

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This recipe for Skillet Beef and Macaroni, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachael Lear
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans stewed tomatoes
1 (4.5-ounce) can chopped green chilies
1 teaspoon garlic powder
3/4 cup elbow macaroni
1 1/2 cups shredded Monterey Jack cheese, divided

Directions:
Directions:
Heat a large skillet over medium heat; add beef. Cook, stirring, until brown and crumbly about 5 minutes;drain. Add onion. Cook, stirring continually, until tender, about 5 minutes.

Add tomatoes, green chilies and garlic powder to skillet; mix well. Bring beef mixture to a boil over medium-high heat. Cook for 10 minutes.

Meanwhile, cook macaroni according to the package directions; rinse and drain. Add macaroni to skillet; mix gently. Reduce heat to low. Stir in 1/2 of Monterey Jack cheese.

Simmer beef mixture just until heated through, about 5 minutes. Sprinkle with remaining cheese just before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Preparation Time- 5 minutes; Cooking Time- 25 minutes

 

 

 

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