Family time

18 Aug 2016
POSTED BY Y Magazine

School is back in session for families in Oman, bringing with it hectic weeknights with little time to cook dinner. After the long summer break, it can be hard to get back into the routine with the family and the temptation for convenience cooking can be high.



Instead of reaching for ready-made meals or takeouts, make a kid-friendly, south-of-the-American-border casserole. All of the ingredients – from the wholegrain elbow macaroni to the ground beef – are cooked in one pan, meaning minimal cleaning up and maximum quality time spent reconnecting around the dinner table.

“This simple three-step recipe is perfect for busy weeknights because it’s quick, family-friendly and just as good re-heated for leftovers,” says McCormick’s executive chef, Kevan Vetter. “You don’t need a second pot to cook the pasta; it’s cooked in the frying pan along with the ground beef, fresh tomatoes and corn. Season with organic taco seasoning and sprinkle with cheddar cheese and you’re sure to have a meal the kids will beg to add to the dinner rotation.”

You can adapt this recipe to make different one-pot meals for every day of the week to suit all the family’s different tastes and favourites. For example, simply swap the macaroni for a different type of pasta, such as spaghetti, and use chicken instead of beef, adding pesto to complete the meal.

For more one-dish meals for the back-to-school season, visit McCormick.com, and check out McCormick Spice on Facebook and Pinterest.

* Family Features

Back to school means busy week nights and little time to focus on healthy meals. Try this one-pot recipe for a healthy alternative that will free you up and allow you to focus on family.

Tex-Mex Macaroni Casserole

2

Makes 8 (1 cup) servings

Ingredients:

  • 454g lean ground beef
  • 1 medium onion, chopped
  • 1 package McCormick Organics Taco Seasoning Mix
  • 2 cups water
  • 2 cups fresh chopped tomatoes
  • 1 cup frozen whole kernel corn
  • 2 cups uncooked wholegrain elbow macaroni
  • 1 cup shredded Cheddar cheese

Method:

  • Brown the beef and onion in a large pan on a medium-high heat. Drain fat.
  • Stir in the seasoning, mix water, chopped tomatoes and corn. Bring to the boil.
  • Add the pasta. Reduce the heat to low; cover and simmer for 12 minutes, stirring occasionally.
  • Sprinkle with cheese and cover. Let stand for 5 minutes or until the cheese has melted.


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