Here's something you
can make that's better than Hamburger Helper and not much more
work.
| 1 lb | ground beef |
| 1 cup | diced
onion |
| 1 tsp | McCormick's Montreal Steak Seasoning |
| 8 oz | tomato sauce |
| 10 oz | diced tomatoes with green chilies |
| 6 oz | water |
| 1½ tsp | oregano |
| 2 tsp | chili powder |
| 2 cups | frozen
corn |
| 8 oz | shredded Mexican cheese blend |
| 2 cups |
uncooked macaroni |
Preheat your
oven to 325° and spray a two-quart casserole dish with cooking
spray.
Brown the
ground beef along with the onions and steak seasoning.
Add the
tomato sauce, diced tomatoes, water, oregano and chili powder,
and bring to a simmer. Let this simmer, uncovered for 20
minutes. While it simmers it should thicken.
While the ground
beef simmers, cook the macaroni according to the package
directions and drain it. If the macaroni package gives a
range of times, use the shortest time the package
specifies. Try to time the macaroni so that it is ready
about the time you add the cheese in the next step.
After the ground beef mixture has simmered for 20 minutes it should be pretty thick by now. If not let it cook until it is. Now add the frozen corn and cook until the corn is thawed and heated. Remove the beef/corn mixture from the heat and stir in the 4 ounces of the cheese. Keep stirring until the cheese is completely melted.
Stir in the
cooked and drained macaroni.
Spoon
everything into the casserole dish you sprayed earlier.
Top with the
rest of the cheese and bake for 20 minutes or until the cheese
bubbles and browns.