Taco Macaroni Skillet OR Homemade Hamburger Helper

I have had Hamburger Helper (or probably the generic store brand) maybe 3-4 times in my life, when we were early married, and ML encouraged me to make some. For him, however, it is reminiscent of many, many, many meals throughout his college years, and it is comfort food.

When I picked this recipe, it was just because it was in my recipes folder, and it looked good. When I served it, though, I noticed its similarity to Hamburger Helper, commented on it, and discovered that ML was already reveling in the fact. I think we'll be repeating this recipe. :-)

Actually, it may very well join Sloppy Verna's as an option for a meal to make on the day that I'm browning large amounts of ground beef to freeze (although at almost $20 for four pounds this last time at the store, that won't be happening again any time soon; =-o I'm more motivated to pray for MA to be healed of her soy allergy, so we can go back to TVP :-/).

All that is to say: it was yummy!

(Makes 4 servings)

• 12 ounces extra-lean ground beef (2 C cooked)
• 2 cups water
• 1 can diced tomatoes in juice, undrained
• 1 can Diced Green Chiles
o or 1/4-1/2 C salsa
• 1 package Taco Seasoning Mix
o or 2 t taco seasoning
• 1 1/2 cups dried elbow macaroni
• 2/3 cup Evaporated Milk
o 1/2 C powdered milk + water to make 2/3 C
• 1/4 cup shredded cheddar cheese

• Additional shredded cheddar cheese (optional)

1. Cook beef in large nonstick skillet, stirring frequently, until brown; drain.
2. Stir in water, tomatoes with juice, chiles, and seasoning mix.
3. Cook until mixture comes to a boil.
4. Add pasta; return to a boil.
5. Reduce heat to low; cover.
6. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
7. Stir in evaporated milk.
8. Remove from heat; stir in 1/4 cup cheese.
9. Sprinkle additional cheese over top.
10. Cover; let stand for 5 to 10 minutes before serving.

Sloppy Verna's

Courtesy of Speedy Mom from the SL boards.

We did not have sloppy joes that often growing up, but ML's mom would ship over cans of the sauce as a treat for their family. It was one of the first meals I ate with them when we went to visit when we were engaged (guess I was considered worthy of a treat). We had sloppy joes every 2 weeks or so during our early married years, but once we moved overseas and did not have access to canned sauce anymore, it fell out of our repertoire. I tried several different recipes, but none duplicated the taste of canned. Until Sloppy Verna's. Okay, so it's odd that we searched for years for a recipe that tastes like the canned option, but, hey, we're odd, and we're okay with that.

• 1.5 lbs ground beef
• + salt, pepper, garlic powder - all to taste
• 1/2 onion, chopped (optional)
• 1 jar tomato sauce (16 oz.) or equivalent mixture of tomato paste and water
• 2 T vinegar (apple vinegar to gives it a nice sweet taste)
• 1/2 T mustard
• 4 T brown sugar
• 1/4 cup water (optional, depending on sauce consistency)
• salt, pepper
• paprika (optional)

1. Brown and season ground beef (and onions, if desired).
2. Mix together remaining ingredients.
3. Pour over beef.
4. Simmer 30 min.

This can be heated/simmered in the crockpot, as well.

Until we discovered MA's soy allergy, I would make this with TVP, and it was a super easy meal.

Before that, though, this was my go-to meal when I would brown 4-5 lbs of ground beef to freeze in meal-sized portions. I would use some that night for Sloppy Verna's. I'm back to that option now.