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Cajun Macaroni
SUBMITTED BY:
June Ellis
"'When I follow my favorite meat loaf recipe, I end up with an extra half pound of ground beef,' relates June Ellis. 'So I came up with this easy dish to use it up.' The Erie, Illinois cook brings this fast family-pleaser to the dinner table at a savvy 76 cents a plate."
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 pound ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped celery
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 teaspoons Cajun seasoning
1 (7.25 ounce) package macaroni and cheese dinner mix
2 tablespoons milk
1 tablespoon butter or margarine
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DIRECTIONS
In a large saucepan, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes and Cajun seasoning; mix well. Cook, uncovered, for 15-20 minutes, stirring occasionally.
Meanwhile, prepare macaroni and cheese, suing 2 tablespoons milk and 1 tablespoon butter. Stir in beef mixture; cook for 2-3 minutes or until heated through.
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REVIEWS
Reviewed on Nov. 6, 2006 by Carrie
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Carrie
Nov. 6, 2006
Sorry, I did NOT like this recipe. I thought it might have potential but the flavors together ended up tasting truly nasty. My husband and I both took one bite and made the same face. Cajun seasoning was also overpowering and I didn't even put in the whole amount called for. If you must have mac n' cheese, stick to the plain old stuff, but don't waste the extra ingredients on this dish.
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Sorry, I did NOT like this recipe. I thought it might have potential but the flavors together...
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Reviewed on Oct. 23, 2006 by
champagneannie
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champagneannie
Oct. 23, 2006
I first found this recipe in Taste of Home and misplace it, so when I saw this I was thrilled. I love it so much and so does my family. It has tons of flavor and is very economical. Feeds our family of five with leftovers
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I first found this recipe in Taste of Home and misplace it, so when I saw this I was thrilled....
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Reviewed on Oct. 19, 2006 by
Jason
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Jason
Oct. 19, 2006
I was skeptical of this recipe, but chose to give it a go because as a full time college student I don't have much time to cook dinner and I always have kraft macaroni and cheese in my pantry. I was shocked at the amount of flavor this had, and how far the meal stretched considering using only 1/2 lb of meat and one box of macaroni. I will omit peppers and celery next time and trim back the amount of creole seasoning I used, 1 1/2 tsp was more heat than I care for. I also used only half the can of diced tomatoes. The economical ingredients allowed me to buy top quality ground sirloin, which added to the flavor. This would be a great standby for families and those on a budget, I still can't believe all the leftovers I had.
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