|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | pound | Beef, ground, 80% lean meat / 20% fat, browned | 7 | ounces | macaroni, elbow | 1 | medium (2-1/2" dia) | Onion, chopped | 3/4 | cups | Peppers, sweet, green | 3 | cloves | garlic minced | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | can (6 oz) | tomato paste | 1/2 | cup (8 fl oz) | water | 3 | tablespoons | chili powder | 1/2 | teaspoon | Spices, ground cumin | 1/4 | teaspoon | cayenne pepper | 1 | cup | corn, frozen - thawed | 1 | can (15 oz) | black beans, canned, Bush's | 8 | ounces | shredded cheddar cheese | 1 | dash | salt, to taste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cook the macaroni following package directions; transfer to a colander to drain and rinse. Set aside.
In a large saute pan or Dutch oven, heat the olive oil over medium heat. Add the ground beef and onion and cook, breaking up beef, until the beef is no longer pink and the onions are lightly browned. Add the bell pepper and garlic and cook for a few minutes longer.
Add the tomatoes, tomato paste, water, chili powder, cumin, cayenn and black peppers, corn, and the drained and rinsed beans. Bring to a simmer. Simmer for 15 minutes. Add the drained macaroni and cheese. Continue cooking, stirring, until cheese is melted and mixture is hot. Add salt, to taste. Transfer to a serving dish and sprinkle with more cheese and chopped cilantro, if desired. |
|
