I cannot take any credit at all for this recipe. It came from some book somewhere and my friend shared it with me, and now I'm sharing it with you. I believe that is how recipes are supposed to work.
The ingredients are ground beef (or a substitute would probably be fine), tomato sauce, jar of salsa, water, elbow mac, frozen corn niblets, and cheese.
|6 ingredients (not including water). 6 cheers for simplicity.|
Then, add your tomato products --a whole jar of salsa and the can of tomato sauce-- along with the water. Give it a nice little stir and then bring your little soupy mess up to boiling.
|I once used diced tomatoes because we were out of tomato sauce. Turned out fine.|
|If you look really closely in the 3rd picture, you can see the Alphabet noodles I tried to sneak in halfway through because I didn't have enough elbow mac.|
Once the macaroni is tender, it's time to add the cheese! Throw a handful (or two) on the top, then cover and simmer for another 1-2 minutes until it melts.
|This actually turned out soupier than it was supposed to because I didn't have enough pasta. Still tasty though!|
|Use the bananas and wine bottle as size references.|
The full recipe, about 25 minutes total, serves 6:
1 lb ground beef
1 jar (16oz.) salsa, choose your level of heat
1 cup (8oz. can) tomato sauce
1.5 cups water
2 cups uncooked elbow macaroni
1 cup frozen corn niblets
1.5 cups shredded cheddar cheese (or Mexican blend)
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until cooked; drain.
2. Stir in salsa, tomato sauce, and water. Heat to boiling.
3. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally until macaroni is tender.
4. Sprinkle with cheese. Cover; let stand 1 to 2 minutes until cheese is melted.