Macaroni with Beef and Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My family enjoys this dish as an alternative to plain macaroni and cheese. Every summer and fall, I freeze lots of beans, as well as corn, carrots, green peppers and pumpkins, and I also make many varieties of pickles.—Debbie Hagen, Mayville, North Dakota Ingredients:
1 pound ground beef |
1/3 cup chopped onion |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (15 ounces) kidney beans, undrained |
2 to 3 teaspoons chili powder |
1 teaspoon salt |
3/4 cup uncooked elbow macaroni |
Directions:
1. In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for about 20 minutes, stirring occasionally, or until macaroni is tender. Thin with water if necessary. Yield: 4-6 servings.
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