| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Beef, Casseroles, Main dishes, Mexican, Pasta | 10 | Servings |
INGREDIENTS
| 2 | lb | Hamburger |
| 1 | Onion, Chopped | |
| 3 | tb | Chili powder |
| 15 | oz | Tomato sauce, canned |
| 22 | oz | Elbow macaroni, cooked as directed |
| 2 | cn | Cream of mushroom soup |
| 1 | cn | Milk |
| 1/2 | lb | Cheese bread, grated |
INSTRUCTIONS
Saute hamburger until lightly browned. Add onion but do not brown. Add salt, chili powder and tomato sauce. Stir together; simmer for about 15 minutes. Cook macaroni according to package directions; stir into meat mixture. Place in large casserole dish. Mix soup and milk and pour over noodle and meat mixture. Top with cheese. Bake for 30 minutes in 350° oven or about 15-20 minutes on high in microwave. This makes a huge amount. You will need to half this or use 2 pans unless you've got one that is big enough. Recipe by: Mrs. Jesse Matthews from The Garden Club Meats Cookbook Posted to MC-Recipe Digest V1 #601 by BrendaF521@aol.com on May 7, 1997
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