Meat And Mac Skillet
|Elbow macaroni||1 Cup (16 tbs)|
|Frozen beef starter||2 Cup (32 tbs)|
|Can whole kernel corn||8 3⁄4 Ounce (1 Can)|
|Snipped parsley||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Package cream cheese||8 Ounce, softened (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|American cheese slice||2 , halved diagonally|
In saucepan cook macaroni in a large amount of boiling salted water about 10 minutes or just till tender.
Drain and set aside.
To thaw frozen beef starter, in skillet combine frozen meat mixture and 1/4 cup water.
Cover and cook over low heat for 15 minutes; break up meat with fork.
Cover; cook 5 minutes more.
Add drained corn, parsley, chili powder, garlic salt, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper to meat mixture; mix well.
Stir in cream cheese and milk.
Stir in macaroni; heat through.
Cut tomatoes into wedges.
Arrange tomato wedges and cheese triangles atop meat mixture.
Cover skillet and heat over low heat for 8 to 10 minutes or just till cheese is melted and tomatoes are heated through.