In under 30 minutes you can have this skillet meal ready for your hungry family. It is the perfect weeknight dinner for your hungry crew.
1 t. olive or canola oil
1 lb. lean ground beef
1 T. steak spice
1 onion, chopped
1 green pepper, chopped or your choice of pepper
26-28 oz. canned tomatoes, diced
9-10 oz. can Condensed Tomato Soup
1 T. Dijon mustard
2 c. macaroni, cooked al dente and drained
3 c. aged Cheddar cheese, shredded and divided
¼ c. green onion, chopped
In a large pan, fry ground beef and steak spice in oil for 5-7 minutes over medium-high heat until browned. Add onion and green pepper. Cook, stirring occasionally, for 5- 7 minutes, until vegetables are tender but still crisp.
Add in tomatoes, soup and mustard. Reduce heat to medium-low. Simmer for 5 minutes, until slightly thickened. Stir in cooked macaroni and 1 cup of the cheese combined and melted.
Sprinkle top with remaining cheese and green onion. Cover and remove from heat. Let stand for 5 minutes or until cheese is melted.