School is behind in event and so are chaotic weeknights with small time to prepare dinner. Instead of reaching for processed dishes or takeout, make a kid-friendly, south-of-the-border casserole. All of a mixture – from a whole pellet bend macaroni to a belligerent beef – are baked in one skillet, definition minimal cleanup and limit peculiarity time spent reconnecting around a cooking table.
“This elementary three-step recipe is ideal for bustling weeknights since it’s quick, family-friendly and only as good re-heated for leftovers,” pronounced McCormick Executive Chef Kevan Vetter. “You don’t need a second pot to prepare a pasta; it’s baked in a skillet along with a belligerent beef, uninformed tomatoes and corn. Season with organic taco seasoning and shower with cheddar cheese and you’re certain to have a dish a kids will desire to supplement to a cooking rotation.”
For some-more one-dish dishes for a back-to-school season, revisit McCormick.com, and check out McCormick Spice on Facebook and Pinterest.
Tex-Mex Macaroni Casserole
Makes 8 (1-cup) servings
1 bruise gaunt belligerent beef
1 middle onion, chopped
1 package McCormick Organics Taco Seasoning Mix
2 cups water
2 cups uninformed chopped tomatoes
1 crater solidified whole heart corn
2 cups underdone whole pellet bend macaroni
1 crater shredded Cheddar cheese
Brown beef and onion in vast skillet on medium-high heat. Drain fat.
Stir in seasoning mix, water, chopped tomatoes and corn. Bring to boil. Add pasta. Reduce feverishness to low; cover and cook 12 minutes, stirring occasionally.
Sprinkle with cheese, cover. Let mount 5 mins or until cheese is melted.
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