Beef and Cheese Pizza Skillet
August 31, 2010
Mom found this recipe on a can of corned beef years ago. The corned beef and jack cheese give the casserole a distinctive taste, and because the ingredients are simple, it comes together quickly in a single pot. A nice alternative to the traditional pasta and meatballs, this meal shows up on our table at least once a month.
Ingredients
- 1 1/3 cups elbow macaroni
- 4 cups hot water
- 1 can (12 oz.) corned beef
- 1 tsp. salt
- 1 bay leaf
- 1/4 tsp. black pepper
- 1 jar (15 oz.) spaghetti sauce
- 1/2 cup water
- 1/4 tsp. garlic powder
- 1/4 lb. Monterey Jack, sliced or grated
Directions
- Chop corned beef into chunks (about 1/2" cubes).
- Spray a large skillet with a lid or a dutch oven with nonstick cooking spray.
- Combine macaroni, hot water, corned beef, salt, bay leaf and black pepper in the skillet.
- Bring to a boil, stirring to break up meat further (or as desired).
- Reduce heat, cover, and boil gently for 20 minutes, stirring frequently.
- Add spaghetti sauce, water and garlic powder.
- Return to boiling, cover, and continue cooking for 10 minutes longer.
- Dot top with cheese, cover, and cook over low heat for about 1 minute to melt cheese.
- Be sure to remind family not to eat the bay leaves when you serve!
Variations
- Stick with a sturdy pasta for this meal. Wagon wheels or ziti will work, but avoid more delicate shapes.
- Substitute Muenster for the Monterey Jack if desired.
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Time Required: 45 mins |
Servings: 4–6 |