| 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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