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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I made up this recipe one winter's night when I was raiding the odds and ends in my pantry looking for dinner. I saw a similar recipe once on a mac and cheese box, but I think mine has more flavor Ingredients:
1 (15 ounce) can chili ready tomatoes |
1 lb stewing beef |
1 (19 ounce) box elbow macaroni |
1 (15 ounce) can kidney beans |
1 (9 ounce) can white shoepeg corn |
1 onion |
1 red bell pepper |
1 (3 7/8 ounce) jar banana peppers |
1 (15 ounce) can sloppy joe sandwich sauce |
chili powder |
3/4 cup beef broth |
1 tablespoon creamy peanut butter |
1 cup shredded cheddar cheese |
1 cup crushed saltine crackers |
Directions:
1. Brown meat in skillet til slightly brown on both sides, Dice onion and peppers and add, sauteeing until veggies are tender.
2. pour into a big mixing bowl.
3. add sauce, tomatoes, peanut butter, and broth Mix until well blended add beans and corn.
4. Cook macaroni ultil Al dente (about halfway done) then add to mix and pour into a casserole dish.
5. top with cheese and cracker crumbs.
6. Bake in 375 degree oven for 30 minutes.
7. Before serving, it's great if you top with Lettuce, fresh diced tomatoes and/ or sour cream.
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