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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My mother used to make this when I was a child. I tweaked it a bit as Mom couldn't cook to save her life. Nice warm winter dinner Ingredients:
1 lb elbow macaroni |
2 lbs ground beef |
1 large onion, diced |
2 garlic cloves, minced |
2 (10 ounce) cans rotel tomatoes, undrained, i use the mild |
4 cups beef broth, i use one of the big boxes of beef broth |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (15 ounce) can mexicorn, undrained |
2 cups velveeta cheese, cubed |
Directions:
1. Brown ground beef in pot and remove to bowl. Do not drain.
2. At the same time prepare macaroni according to directions on package. Drain.
3. Saute onion and garlic in grease from the ground beef until opaque and remove to bowl with ground beef. Drain off grease, and return beef, onion, and garlic to pot.
4. Add tomatoes, beef broth, corn, cream of mushroom soup, and Velvetta. Cook on medium heat until Velvetta is melted.
5. Add Macaroni and serve.
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