Hello!

This week’s recipe is for all you pasta lovers out there.

I’m not a huge pasta lover, but occasionally it’s OK.

This one is full of flavor, not to mention all the vegetables. It’s got a fresh taste, easy and quick to make. It doesn’t make a lot, just four servings, so if you have a larger family, you could easily double the recipe.

I also like the fact this recipe is economical. We all have to stretch those grocery bills as far as we can these days, right?

This one would also be good to take to family get-togethers and picnics, but if you do make sure to double the recipe because even when you do, you will come back with an empty dish.

When I have served this, I usually make a side salad or some cole slaw. Either one pairs well with this.

Mexi-Mac Skillet

1 pound ground beef

1 large onion, diced.

1 ¼ teaspoons chili powder

1 teaspoon dried oregano

¼ teaspoon salt

1 can (14 ½ ounces) diced tomatoes, undrained.

1 can (8 ounces) tomato sauce

1 cup fresh or frozen corn

½ cup water

2/3 cup uncooked elbow macaroni

½ cup shredded sharp cheddar cheese

Directions:

In a large nonstick skillet, cook beef with onions 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. I turned off the heat and put a lid on it at this point for a minute until the cheese was all melted.

Enjoy!