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|Quick Mexican Mac|
|Recipe courtesy North Dakota Wheat Commission|
|8 ounces elbow macaroni
1 pound ground beef or turkey
1.5-ounce package taco seasoning
10-ounce can whole kernel corn, drained
28-ounce can stew tomatoes
Salt and pepper to taste
|Cook pasta according to package directions; drain.
In large skillet over medium heat, brown ground meat until done. Drain fat. Return skillet to burner. Stir taco seasoning into meat. Add corn, tomatoes, salt and pepper. Simmer 3 to 5 minutes or until bubbly.
Serves 6 as a quick lunch or side dish.
|With 6 servings, each provides approximately: 212 calories, 13g protein, 20g carbohydrates, 9g fat, 2g fiber, 38mg cholesterol, 2mg iron, 709mg sodium.|