Homemade Chili Mac
Serves 6-8
1 onion, chopped
1 lb. ground beef or turkey
2 cloves minced garlic, or 1/4 tsp dried mince garlic
1 cup uncooked Andean Dream Gluten Free Macaroni
1 15.25 oz. can kidney beans
1 15 oz. can tomato sauce
1 14.5 oz can diced tomatoes (or another can tomato sauce if you don't like chunks of tomato in your food)
1 15.25 oz. can corn
1 T. chili powder
1 tsp. cumin powder
shredded cheddar style Daiya "cheese"
In a large skillet, brown ground beef, onions, and garlic (add dried garlic with tomato sauce) over med-high heat. Meanwhile, cook macaroni according package directions. Drain pasta. Add to skillet of ground beef along with the remaining ingredients-except Daiya. Simmer over med. heat until heated through. Serve warm with the Daiya cheese to sprinkle on the top.
This is just as good as leftovers the next day or warmed and put in a thermos for a school lunch.
Do you know that I still have your notes scribbled into my Better Homes and garden cookbook at the Chili Mac page? It was one of those recipes we tried as Freshman in our dorm...and then made often. Every time I see that page in my cookbook, I think of you and Tingey 224!
ReplyDeleteChili Mac is a dish I grew up eating. . .that's probably why I made the notes in your cookbook. That is too funny! Good memories from Tingey 224!
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