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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a very basic dish that I grew up on. Every now and then I still crave it, and nothing else will do! Ingredients:
1 lb ground beef |
1 (14 1/2 ounce) can diced tomatoes |
1 (11 ounce) can mexicorn |
1 (4 ounce) can sliced mushrooms, drained |
1 cup uncooked elbow macaroni |
1 cup shredded cheddar cheese |
1 small onion, diced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
Directions:
1. In a large saucepan, boil water to cook the macaroni.
2. Add a dash of salt, then the macaroni to the pot and bring back to a boil.
3. Cook 7-8 minutes until pasta is done, but still firm.
4. Drain the macaroni and return to the hot pan.
5. While the pasta cooks, brown the hamburger with the onion and garlic.
6. Drain off excess fat.
7. Add the tomatoes, mushrooms, and corn to the cooked meat mixture.
8. Add salt and pepper.
9. Bring to a boil, then turn down heat and simmer for 5 minutes.
10. Add the beef mixture to the pasta and stir.
11. Stir in the cheese and serve.
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