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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs ground beef

  2. 1 medium onion , chopped

  3. 1 (10 ounce) can Rotel Tomatoes (heat level of your choice)

  4. 1 (8 ounce) can tomato sauce

  5. 1 (15 ounce) can pinto beans (or chili, Texas, ranch beans)

  6. 2 tablespoons chili powder

  7. 5 ounces elbow macaroni (uncooked, about a cup)

  8. 1 1/2 cups cheese , shredded (cheddar, Mexican or similar)

  9. water , as needed for consistency

  10. salt and pepper

Instructions Jump to Ingredients ↑

  1. Cook the elbow macaroni according to package directions.

  2. Meanwhile, in a large skillet, cook the ground beef and onions.

  3. Drain the meat mixture.

  4. Add tomato products and beans, undrained.

  5. Add water if needed and chili powder and simmer for 15 minutes.

  6. Add the cooked macaroni and reheat to a simmer.

  7. Taste and adjust salt and pepper.

  8. Stir in 1 cup of cheese and melt.

  9. Add remainder of cheese to top and remove from heat.

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