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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made this for dinner & my family loved it. It was easy & fast. I made a few changes to this recipe but I listed the original recipe. We don't like spicy food so we dropped the green chiles. I also used mexican style canned tomatoes & Santa Fe style canned beans, undrained. Ingredients:
1 lb lean ground beef |
1 medium onion, diced |
1 (15 ounce) can red chili beans, drained |
1 (15 ounce) can kidney beans, drained |
1 (8 ounce) can tomato sauce |
1 (14 ounce) can tomatoes, diced |
1 cup elbow macaroni |
1 (4 ounce) can diced green chilies |
2 teaspoons chili powder |
1/4 teaspoon garlic salt |
1 teaspoon cayenne pepper |
1/2 cup cheddar cheese, shredded |
1/4 cup monterey jack cheese or 1/4 cup mozzarella cheese, shredded |
1/2 cup water |
Directions:
1. In a large skillet, cook meat & onion until meat is browned; drain fat.
2. Stir in the rest of the ingredients except cheeses.
3. Bring to a boil then reduce heat. Cover & simmer 20 mins., stirring often.
4. Top with cheese. Cover & heat for 2 minutes or until cheese is melted.
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