Friday, May 26, 2006

California Skillet

A kind of homemade hamburger helper made with beef, tomato soup and macaroni. You don't even need to cook the macaroni first! You can control the salt in this recipe by not adding salt and using a can of soup with reduced salt.

1 tablespoon oil
1 pound lean ground beef
1 small onion, chopped
1 tablespoon chili powder
2 cups water
1 can tomato soup
1 (12 oz) can corn, undrained
1 tablespoon Worcestershire sauce
1 cup uncooked elbow macaroni
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese

Heat oil in large skillet and brown the meat and onion. Drain fat. Add all remaining ingredients, except cheese. Cover and simmer 20-30 minutes, or until macaroni is tender. Uncover, and sprinkle with cheese. Cover and cook until the cheese melts.

Yield: 4 - 6 servings

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