Meal in a skillet |
Name: |
Becky Huffman |
Base: |
Fort Leonard Wood |
Recipe: |
8 ounces cooked ground chuck, fat drained
2 tablespoon onion flakes
1 cup sliced mushrooms
1 cup cooked sliced carrots
1 cup frozen french cut green beans
2 cups canned tomatoes, DO NOT DRAIN
1 cup water
1 cup elbow macaroni
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic (fresh or powder)
1 teaspoon brown sugar
1 teaspoon Italian seasoning
Combine all ingredients in a large skillet or dutch oven on high till it starts to boil. Cut heat to low and simmer for 20 minutes.
Serve with corn bread or garlic bread and salad. |
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