Mexican Skillet Dinner

Mexican Skillet Dinner

1 1/2 lbs. bulk sausage

1/4 cups onion, diced

1/4 cups green pepper, diced

1/4 cups mushrooms, chopped

salt & pepper, to taste

garlic powder, to taste

chili powder, to taste

2 cups uncooked elbow macaroni

1 8-oz. can tomato sauce

2 cans water

(or use 1 can tomatoes and 1 can water)

shredded cheese

Brown the sausage. Drain.

Add back to pan and add the onion, green pepper and mushrooms.

Brown lightly.  Add seasonings.

Add the macaroni, tomato sauce and water.

(If using a can of tomatoes, do not drain them. Add juices to pan)

Cover. Simmer 20 minutes or until macaroni is tender.

Add as much cheese as you want and stir it in. Cover and heat just until it's melted.

Serves 5 or 6

*I used Velveeta cheese in mine.

from Mother's in the Kitchen cookbook

Quick Hamburger Pie

Quick Hamburger Pie

2 lbs. ground beef

1 medium onion, chopped

salt & pepper, to taste

1 can tomato soup

1/2 soup can of water

10 oz. frozen mixed vegetables

6 medium potatoes, peeled & quartered

shredded cheese

Brown the ground beef and onion in a little bit of oil.

Season with salt and pepper.  Drain. Put back in pan.

Add mixed vegetables with tomato soup and water.

Simmer about 10 minutes. 

Pour into a 2 quart greased casserole.

Boil the potatoes. Drain and mash.

Drop by spoonfuls onto the meat mixture.

Spread over the top.

Sprinkle with shredded cheese.

Bake at 350 degrees for about 10 to 15 minutes.

Variations: When browning the meat, add chopped green pepper, garlic and/or sliced black olives.

You can also use leftover vegetables or green beans.

Serves 6.

from Mother's in the Kitchen cookbook