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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I made this for a Mexican themed dinner party - it was a huge success! I served this as the appitizer with sour cream and tortilla chips, then enchilladas for the main course - YUM! Try with Turkey instead of beef for lower fat, or no meat for a vegetarian option! Ingredients:
3 cups small macaroni pasta (like shells or elbow) |
2 tablespoons butter |
1 lb ground beef |
1/2 onion, chopped |
2 (15 ounce) cans corn, drained |
2 teaspoons salt |
26 ounces tomato sauce |
1 (14 ounce) can chicken broth |
2 cups water |
2 cups salsa |
2 cups cheese |
sour cream (optional) |
tortilla chips (optional) |
Directions:
1. Fry UNcooked noodles in butter until brown.
2. Boil noodles according to package, drain.
3. Fry hamburger, onion, corn and salt (to taste). Drain fat.
4. Add tomato sauce, broth & water to Crock-Pot with hamburger mixture and noodles, warm on high for 2 hours, or low for 3-5 hours. ~OR~ Bring tomato sauce, broth & water to a boil, add hamburger mixture and noodles, turn heat down and simmer for 10-20 minutes until soupa is warmed through.
5. Add cheese on top of soup when serving. Serve sour cream and tortillas on the side for dipping. ENJOY!
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