Robert Ogle
Ingredients
  • 1/2 cup chopped onion
  • 1 lb. lean ground beef
  • 1 Tbsp. vegetable oil
  • 8 oz. elbow macaroni
  • 1 16 oz. kidney beans undrained
  • 1 can corn, drained
  • 1 16 oz. tomato sauce
  • 1 cup water
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 cup cheddar cheese
  • salt and pepper to taste
  • 1 tsp. red pepper
  1. In a large skillet, add onion, ground beef, and vegetable oil. Brown together and do not drain.
  2. Add macaroni, kidney beans, tomato sauce, water, salt and pepper, and red pepper. 
  3. Simmer for 15 minutes or until macaroni is done. Add cheese, cover and heat till melted.
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