Mexi-Max skillet by Ed


1 pound extra-lean ground beef (95% lean) 1 large onion, chopped 1-1/4 teaspoons chili powder 1 teaspoon dried oregano 1/4 teaspoon salt 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1 cup fresh or frozen corn 1/2 cup water 2/3 cup uncooked elbow macaroni


In a large nonstick skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.
Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Servings: 4 Serving Size: 1 1/4 cup

Nutrition Information (per serving):
Calories 318
Fat 10 g
Saturated Fat 4 g
Cholesterol 75 mg
Sodium 755 mg
Carbohydrates 28
Fiber 5 g
Sugars 9 g
Protein 32 g