Beef Macaroni Skillet, a one skillet meal, was a regular menu item when my children were young. It was a quick meal that I could put together after work. I haven’t made it in over 20 years and it was a fun walk down memory lane.
My older daughter, Megan, and her girls were here to experience it. Megan didn’t remember it but liked it as did her two year old daughter. The five year old didn’t care for it, but then again, she’s in a phase of only liking what she knows.
The original recipe card is in my handwriting, probably around the age of 11 or 12, when I started my recipe box. It’s funny to look back at it and find humor in the reference to ‘this main dish’.
BEEF MACARONI SKILLET
1 pound ground beef
1 medium onion, chopped
3 cups tomato juice (add more if it becomes too dry)
1 tablespoon Worcestershire Sauce
1 tablespoon vinegar
1/2-1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 cup uncooked elbow macaroni
Brown beef and onion in a skillet. Drain fat.
Add remaining ingredients and cook, covered, until the macaroni is cooked, about 20 minutes. Stir occasionally while cooking to prevent from sticking.
I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!
MEXICAN QUINOA CASSEROLE
1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
chopped fresh cilantro
wedge of fresh limes
Preheat oven to 400 degrees.
Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
Bake for 30 minutes. Remove and stir and bake another 30 minutes.
While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
Serve with sides of sour cream, fresh cilantro and lime wedges.