 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I had some extra cilantro in the fridge and didn't want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! Vikki Rebholz-West Chester, Ohio Ingredients:
1 cup uncooked elbow macaroni |
1 pound ground beef |
1 medium onion, chopped |
1 can (28 ounces) diced tomatoes, undrained |
2/3 cup frozen corn |
1 can (8 ounces) tomato sauce |
1 can (4 ounces) 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. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes to allow flavors to blend.
2. Drain macaroni; add to meat mixture. Stir in cilantro and heat through. Yield: 6 servings.
|
|