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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Healthy Cooking. I'm always looking for a new way to serve ground beef, particularly in these days of higher prices! I sprinkle some shredded cheddar cheese on the top when serving. Ingredients:
1 cup uncooked elbow macaroni |
1 lb lean ground beef |
1 medium onion, chopped |
1 (28 ounce) can diced tomatoes, undrained |
2/3 cup frozen corn |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can chopped green chilies |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/4 cup minced fresh cilantro |
Directions:
1. Cook macaroni according to package directions.
2. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until beef is no longer pink; drain. Stir in the rest of the ingredients except cilantro.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
4. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.
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