Tex-Mex Cowboy Skillet
1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)
Start water boiling for pasta. Cook pasta "al dente" (according to package directions). Brown ground beef and onions in large skillet over medium-high heat, drain.
Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.
Add beans and corn, thoroughly mix to combine.
When macaroni is ready, drain and add to meat mixture, stir to combine. Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.
Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts. Serve and top with sour cream if desired.
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Tex-Mex Cowboy Skillet
1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)
Start water boiling for pasta. Cook pasta "al dente" (according to package directions). Brown ground beef and onions in large skillet over medium-high heat, drain.
Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.
1 pound very lean ground beef
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1-cups water
1/2 cup onion chopped
1 can of black beans, rinsed
1 cup of frozen corn, thawed
1 tbs Worcestershire sauce
1 cup thick and chunky salsa
1.5 tsp dried cumin
1 tsp dried garlic
1-1/2 cups dry elbow macaroni, uncooked
1 cup (divided) shredded Colby & Monterey Jack cheese
salt and pepper
sour cream (optional)
Start water boiling for pasta. Cook pasta "al dente" (according to package directions). Brown ground beef and onions in large skillet over medium-high heat, drain.
Add Sloppy Joe sauce, water, salsa, Worcestershire, cumin and garlic to skillet; stir to combine. Bring to a boil, then reduce heat to medium.
Add beans and corn, thoroughly mix to combine.
When macaroni is ready, drain and add to meat mixture, stir to combine. Add 3/4 cup of cheese to skillet, gently stir to mix in cheese.
Top with 1/4 cup cheese; cover and let stand 3 minutes or until cheese melts. Serve and top with sour cream if desired.
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