Elements
1 pound floor beef, lean
1 teaspoon seasoning salt
1 field of macaroni and cheese,
14 ounces diced tomatoes (you need to use Rotel, tomatoes, and inexperienced chiles)
1 cup frozen corn (can use leftovers if in case you have some)
1 cup frozen peas (can use leftovers if in case you have them)
1 cup milk
1 cup cheddar cheese, grated and divided
Directions
In a skillet over medium-high warmth, crumble and prepare dinner the bottom beef
Season with seasoning salt
As soon as the bottom beef is cooked, add the pasta and cheese combination from the bundle to the bottom beef
Add tomatoes, milk, peas and corn
Deliver the combination to a boil
Scale back the warmth to low and canopy the pan
Simmer for about 10 to 12 minutes, till the noodles are Al Dente
When the noodles are cooked, stir in half the grated cheese and let soften
Garnish with the remaining grated cheese
Serve and luxuriate in!
Diet Info:
YIELD: 6 SERVING: 1
Quantity per serving:CALORIES: 124 | TOTAL FAT: 12 g | SATURATED FATS: 6g | TRANS FAT: 6g | SODIUM: 242mg | CARBOHYDRATES: 134g | SUGAR: 8g | PROTEIN: 12g
