Skillet Ranch Beef And Macaroni Recipes

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

Steps:

• Cook noodles according to package directions and drain. In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth. In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned. Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles,sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately.

Steps:

• 1. Brown ground beef in 12-inch skillet; drain.
• 2. Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until macaroni is tender.

Steps:

• Brown meat in large skillet; drain.
• Stir in tomatoes and water; cover. Bring to boil. Stir in Macaroni and the Cheese Sauce Mix; simmer, covered, on medium-low heat 10 min. Stir.
• Top with shredded cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Steps:

• 1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
• 2. Add macaroni, tomato sauce, broth, oregano, Tabasco sauce and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve.
• 3. I like to add a lot of chili powder (3 to 4 tablespoons - or to your own taste), 1 14oz can ranch beans and 2 cups corn before you sprinkle with cheese. After adding these items, bring to a simmer to ensure the corn and beans have heated up. This gives the dish a great Tex-Mex flavor!

Steps:

• In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from box). Heat to boiling, stirring occasionally
• Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; stir in 1/2 cup of the cheese and the mayonnaise.
• Top with remaining cheese; cover and let stand 3 minutes. Drizzle with ranch dressing. Top with avocado, cooked bacon and green onions.