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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an old Southern Living recipe originally submitted by Mrs. Ronnie Bumpus of Lampasas, Texas. I have modified it to suit our tastes. Ingredients:
1 lb bulk pork sausage |
1/4 cup chopped onion |
1/2 cup chopped green pepper |
1 cup uncooked elbow macaroni |
1 (10 ounce) can rotel |
1 (14 1/2 ounce) can mexican-style stewed tomatoes, undrained |
2 tablespoons sugar |
1 teaspoon salt |
1 teaspoon chili powder |
1/2 cup sour cream |
grated parmesan cheese |
Directions:
1. Combine sausage, onion, and green pepper in a heavy skillet: cook until sausage is browned, stirring to crumble.
2. Drain well.
3. Stir in next 6 ingredients.
4. Cover, reduce heat, and simmer 20-25 mins, stirring occasionally.
5. Stir in sour cream; cook until thoroughly heated.
6. Sprinkle with cheese.
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