Hamburger skillet dinner mix
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Elbow macaroni and pantry spices packed in a jar or bag. Brown a pound of ground beef, add water and milk, and finish with cheddar for a one-skillet dinner.
Ingredients
Mix (per jar)
- 1 teaspoon cornstarch arrowroot powder, or flour
- 2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups elbow macaroni
To cook
- 1 lb ground beef
- 1 cup water
- 2 cups milk
- 1 cup shredded cheddar cheese
Equipment
- airtight jar
- zip-top bags
- skillet
Directions
- Put everything into a bag or jar, adding the pasta first and the spices after, so the spices don’t settle and clump at the bottom.
Notes
To cook: brown 1 lb ground beef in a 10 or 12 inch skillet. Add the mix, 1 cup water and 2 cups milk. Cover and simmer until the pasta is done; don’t boil hard or there may not be enough liquid. Stir in 1 cup shredded cheddar before serving.
Tips: hot water and warm milk shorten cooking time. Use lean beef or drain the fat. Leftovers can be refrigerated.
Variations: ground turkey; gluten-free elbows; diced ham (ham and cheese macaroni); pepper and sour cream; cooked chopped bacon; beef broth instead of water.
Storage: the mix should last at least 6 to 12 months in the pantry and doesn’t need sealing like canned goods.
Nutrition
Serving: 307g | Calories: 628kcal | Carbohydrates: 38g | Protein: 35g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1.3g | Cholesterol: 121mg | Sodium: 905mg | Potassium: 617mg | Fiber: 1.8g | Sugar: 8.5g | Vitamin A: 1129IU | Vitamin C: 0.2mg | Calcium: 373mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 4 servings from the whole mix with 1 lb ground beef, 2 cups milk, 1 cup shredded cheddar cheese; cornstarch (the first choice counted), elbow macaroni counted as dry pasta, ground beef counted as beef, 85% lean, raw, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
