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Categories:
ground round onion green bell pepper garlic macaroni water chili powder ground cumin black pepper tomatoes kidney beans whole kernel corn tomato sauce tomato paste Cheddar cheese
Viewed: 57 - Published at: 4 years agoIngredients
- 1 pound ground round
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 garlic cloves, minced
- 2 cups cooked elbow macaroni (about 4 ounces uncooked)
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can kidney beans, drained
- 1 (8 3/4-ounce) can whole-kernel corn, drained
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup (4 ounces) shredded sharp cheddar cheese
Method
- Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.
