If I ask my Hubby what he wants for dinner the answer is often Beefy Macaroni Skillet. This is comfort food plain and simple. Mom made it when we were children, it was called goulash. I've updated it, cut the recipe down so it no longer feeds a small army and added a few extra touches to make it mine. Hubby also enjoys the leftovers for lunch. So it is a win/win!
Beefy Macaroni Skillet
1/2 pound ground beef
1 small onion diced
1 small can diced tomatoes
1/2 cup water or tomato juice
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup small elbow pasta, I like ditalini
1 cup frozen corn1/2 cup grated cheese
Brown ground beef and onion, add tomatoes, water or juice, salt and pepper, bring to a simmer
Add pasta bring to a simmer, reduce heat to low, cover and cook for 12-15 minutes till pasta is tender, stir often. Add corn, heat through. Top with shredded cheese and serve.
Quick dinner tips.
Brown a pound or two of ground beef with onions, season. Freeze in usable portions. This will give you a jump start on many meals.
Start Beefy Macaroni Skillet in the morning, or the night before. Brown meat and onion add seasonings, tomatoes and liquid. Refrigerate for up to 24 hours. Heat to a simmer add pasta and finish cooking.
I enjoy the convenience of pre-shredded cheese but not the taste. So I shred a small block of my favorite Tillimok Extra Sharp Cheese. I shred it on a plate and cover with plastic wrap. Now I have my own tasty shredded cheese. Perfect for tacos, pizza, quesadillas, grilled cheese sandwiches etc. It keeps a week or more and tastes great.