| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
English |
One dish, Casserole, Beef, Pasta |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 1 |
md |
Onion; chopped |
| 1 |
cn |
Creamed corn (17-oz) |
| 1 |
cn |
English peas (17-oz) |
| 1 |
tb |
Chopped garlic |
| 2 |
cn |
Tomato sauce (8-oz) |
| 1 |
cn |
Rotel Tomatoes and green chiles (10-oz) |
| 2 |
tb |
Worcestershire |
| 1 |
tb |
Dried crushed oregano |
| 1 |
tb |
Dried crushed thyme |
| 1 |
tb |
Kosher salt |
| 2 |
ts |
Black pepper |
| 1 |
pk |
Elbow macaroni (16-oz) |
| 1/2 |
lb |
Grated cheese (up to 1 lb) |
INSTRUCTIONS
Brown meat, onions and garlic in a large pot. Add corn, peas (undrained),
tomato sauce and Rotel. Add Worcestershire and spices. Cook slowly 40
minutes.
Meanwhile, cook macaroni according to package directions. Drain.
Add macaroni to pot and simmer 10 minutes.
Add grated cheese and simmer until cheese is melted.
Serve with garlic bread for a quick, one-dish meal.
NOTE: This was my mother's recipe, and my son and I modified it to spice
it up a bit -- Glen
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