May 3-Mexi-Mac Skillet

So, my mom and i made another meal the other day. It was REALLY good. It was a little spicy, but since i'm trying to cut back on my calories so i can lose some weight, the spice was great compared to the bland crap i've been eating. And if I can deal with the spice, just about everybody else should be fine too. Anyway, here's a pic and the recipe:1 pound lean ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese.


We left out the onion, used canned corn instead of fresh or frozen, used shell pasta instead of macaroni, and I put some part-skim mozzarella cheese on top instead of the cheddar cheese (just because it's what we had). Made my way it was only 288 calories, and if you go strictly by the recipe it's 283 calories. Oh yeah, it's from Light and Tasy magazine.