Cheeseburger Skillet Casserole
Homemade is usually better than a box and not always that difficult. Here's a skillet casserole similar to the ready made mixes in which you add the hamburger to seasoning and noodles. I liked this better and I doubled the recipe so we had enough left overs for another meal.
Cheeseburger Skillet Casserole
1 lb. lean ground beef
14 oz. can diced tomatoes
1 cup elbow macaroni
1-2 cups water (Adjust the amount of water depending on how much liquid is in the tomatoes. You'll want enough for the noodles to cook well and absorb but not too much to make it soupy.)
1 Tbsp. garlic powder
1 Tbsp. oregano
1/2 tsp. salt
2 tsp. chili powder (more or less to taste)
1 Tbsp. paprika
1 cup shredded cheddar cheese (I used Parmesan and Monterey Jack)
Cook ground beef in skillet.
Drain off grease and add seasonings, tomatoes, water and macaroni.
Bring to a boil; cover with lid and reduce heat to a simmer.
Cook for 15-20 minutes until macaroni is tender.
Add cheese and let cook for another 10 minutes until mixture is thick.
Serve
(You can do the 60's mom thing and put crushed tortilla or corn chips on top.)
Cheeseburger Skillet Casserole
1 lb. lean ground beef
14 oz. can diced tomatoes
1 cup elbow macaroni
1-2 cups water (Adjust the amount of water depending on how much liquid is in the tomatoes. You'll want enough for the noodles to cook well and absorb but not too much to make it soupy.)
1 Tbsp. garlic powder
1 Tbsp. oregano
1/2 tsp. salt
2 tsp. chili powder (more or less to taste)
1 Tbsp. paprika
1 cup shredded cheddar cheese (I used Parmesan and Monterey Jack)
Cook ground beef in skillet.
Drain off grease and add seasonings, tomatoes, water and macaroni.
Bring to a boil; cover with lid and reduce heat to a simmer.
Cook for 15-20 minutes until macaroni is tender.
Add cheese and let cook for another 10 minutes until mixture is thick.
Serve
(You can do the 60's mom thing and put crushed tortilla or corn chips on top.)
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