School is back in session and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, make a kid-friendly, south-of-the-border casserole. All of the ingredients – from the whole grain elbow macaroni to the ground beef – are cooked in one skillet, meaning minimal cleanup and maximum quality time spent reconnecting around the dinner table.
“This simple three-step recipe is perfect for busy weeknights because it’s quick, family-friendly and just as good re-heated for leftovers,” said McCormick Executive Chef Kevan Vetter. “You don’t need a second pot to cook the pasta; it’s cooked in the skillet along with the ground beef, fresh tomatoes and corn. Season with organic taco seasoning and sprinkle with cheddar cheese and you’re sure to have a meal the kids will beg to add to the dinner rotation.”
For more one-dish meals for the back-to-school season, visit McCormick.com, and check out McCormick Spice on Facebook and Pinterest.
Tex-Mex Macaroni Casserole
Makes 8 (1-cup) servings
1 pound lean ground beef
1 medium onion, chopped
1 package McCormick Organics Taco Seasoning Mix
2 cups water
2 cups fresh chopped tomatoes
1 cup frozen whole kernel corn
2 cups uncooked whole grain elbow macaroni
1 cup shredded Cheddar cheese
Brown beef and onion in large skillet on medium-high heat. Drain fat.
Stir in seasoning mix, water, chopped tomatoes and corn. Bring to boil. Add pasta. Reduce heat to low; cover and simmer 12 minutes, stirring occasionally.
Sprinkle with cheese, cover. Let stand 5 minutes or until cheese is melted.
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