December 6, 2008

MEXICAN SKILLET DISH

1 lb. bulk pork sausage
1/4 c. chopped onion
1/2 c. chopped green pepper
1 1/2 c. uncooked elbow macaroni
2 tbsp. sugar
1 tsp. salt
1 tsp. chili powder
1 lb. tomatoes (2 c.)
1 (8 oz.) can tomato sauce (1 c.)
1/4 c. sour cream
Lightly brown meat; drain off excess fat. Add onion and green pepper; cook until tender. Stir in next 6 ingredients. Cover and simmer 20-30 minutes, stirring occasionally until macaroni is tender. If it becomes dry add a little water. Stir in sour cream. Heat through. Serves 5. May sprinkle with Parmesan cheese.

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