Saturday, March 28, 2009

CHILI MACARONI

½ cup chopped onions or reconstituted dried onions
1 lb lean ground beef or 2 cans hamburger or beef chunks
½ teaspoon garlic powder
1 Tablespoon vegetable oil
8 ounces elbow macaroni, cooked al dente
1 (16 ounce) can kidney beans, undrained
1 (8 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese or yogurt cheese with flavored with cheddar powder

In large skillet, brown onion and garlic with ground beef.
Drain and return to pan.
Add kidney beans, tomato sauce, water, chili powder, and salt
Cover and simmer for 15-20 minutes.
Add cooked macaroni and stir.
Add grated cheddar to top, cover and simmer just until cheese melts.

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