 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
This recipe makes much more than I anticipated when I made it. If you have a larger group it works out perfect. You could also freeze leftovers and just re-heat them in the oven. Be sure not to top the whole dish with torillia chips unless you are going to eat the whole thing right then. Otherwise just top each plate that is served with the crushed tortillia chips. Ingredients:
1 lb lean ground beef |
8 ounces elbow macaroni |
1 taco seasoning mix |
1 1/2 cups mexican blend cheese |
1/2 large white onion |
1 (10 ounce) can rotel tomatoes & chilies |
1 (15 ounce) can corn |
15 1/2 ounces of jalapeno black-eyed peas |
10 ounces sour cream |
2 cups crushed tortilla chips |
Directions:
1. Start by boiling the elbow noodles. While elbow noodles are boiling brown the ground beef and strain off any fat. Add taco seasonning, onion, strained can of corn or frozen corn, Rotel, and Jalapeno black eyed peas. Keep warm while noodles finish cooking. Strain noodles when cooked and add them to the meat mixture. Blend well then add cheese and sour cream. Stir well and keep warm serve when its dinner time. Add crushed tortillia chips to the top of each served plate. Then just eat!
|
|