Ninas Macaroni Beef Skillet Recipes

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

Steps:

• Cook macaroni in boiling salted water according to package directions.
• Drain; set aside.
• Saute meat, onion and garlic in oil until meat is browned.
• Add remaining ingredients (except macaroni).
• Bring mixture to boil; simmer gently for 5 min.
• Mix in cooked macaroni.
• Simmer for 5 min.
• more.

Steps:

• Cook beef in a large skillet until no longer red.
• Remove from skillet, using a slotted spoon so as to save liquid in the skillet.
• Cook macaroni, onion and green pepper in drippings until macaroni is yellow.
• Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce.
• Cover and simmer 25 minutes.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until macaroni is tender.

Steps:

• Brown meat in large skillet; drain.
• Stir in tomatoes and water; cover. Bring to boil. Stir in Macaroni and the Cheese Sauce Mix; simmer, covered, on medium-low heat 10 min. Stir.
• Top with shredded cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Steps:

• 1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
• 2. Add macaroni, tomato sauce, broth, oregano, Tabasco sauce and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve.
• 3. I like to add a lot of chili powder (3 to 4 tablespoons - or to your own taste), 1 14oz can ranch beans and 2 cups corn before you sprinkle with cheese. After adding these items, bring to a simmer to ensure the corn and beans have heated up. This gives the dish a great Tex-Mex flavor!

Steps:

• Chop the green pepper. Cut the Velveeta into cubes.
• Brown ground beef in a large skillet; drain well.
• Add tomatoes (undrained) and water and bring to a boil. Stir in pasta and green pepper.
• Reduce heat to medium-low and simmer 15 minutes, until pasta is tender, stirring occasionally.
• Add the Velveeta cubes to the skillet. Cook until melted, stirring frequently.