1 1/4 tsp black pepper
1 Tbsp garlic powder
2 Tbsp dried parsley
1/3 cup instant onion
3 Tbsp onion powder
1 Tbsp salt
1 2/3 cup dry milk
3 1/2 Tbsp beef bouillon (opt)
Mix this all up and store in glass jar or other sealed container. Use 1/2 cup for each pound of ground meat.
1 pound ground beef
1/2 cup of mix (above)
1 to 2 cups noodles
1 1/2 to 3 cups water
Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on how much you need to stretch the beef. Bring to a boil, then turn down to a simmer. Cover. Cook until noodles are tender, about 20 minutes.
Cheeseburger skillet: Add 1 cup dehydrated cheese with the dry mix or cook as above, then stir in 2 cups grated cheddar or colby cheese before serving.
Stroganoff skillet: Add 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in 1/2 cup fresh or canned mushrooms. AFter cooking noodles, stir in 1/4 cup sour cream just before serving.
Chili Skillet: Add one 14.5oz can diced tomatoes and 1 Tbsp chili powder.
Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20 to 30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated