Beef - Mexican Skillet

By BlueSchmoo

www.eatbetteramerica.com

1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 6 (3)
• 1 lb extra-lean (at least 93%) ground beef (1/2 lb)
• 1 jar (16 oz) mild salsa (8 oz)
• 1 cup Muir Glen® organic tomato sauce (1/2 Cup)
• 1 1/2 cups water (3/4 Cup)
• 2 cups uncooked reg. or multigrain elbow macaroni (1 Cup)
• 1 cup frozen corn (1/2 Cup)
• 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz) (1/4 Cup = 1 oz)

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.

3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.