MACARONI WITH CHEESE AND PEPPER
INGREDIENTS
1 lb lean ground beef
2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, I prefer jalapenos)
1 (8 ounce) bag cheddar cheese or 1 (8 ounce) bag monterey jack cheese or 1 (8 ounce) bag Mexican blend cheese, shredded
1 (1 1/4 ounce) packet taco seasoning
1 (8 ounce) box elbow macaroni, cooked
1 -2 green onions (optional) or 1 -2 scallion, chopped for garnish (optional)
1 lb lean ground beef
2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, I prefer jalapenos)
1 (8 ounce) bag cheddar cheese or 1 (8 ounce) bag monterey jack cheese or 1 (8 ounce) bag Mexican blend cheese, shredded
1 (1 1/4 ounce) packet taco seasoning
1 (8 ounce) box elbow macaroni, cooked
1 -2 green onions (optional) or 1 -2 scallion, chopped for garnish (optional)
DIRECTIONS
Cook macaroni according to directions on the macaroni box. Drain and set aside to cool. Brown ground beef and add taco seasoning. In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes. Mix all ingredients. Add 3/4 of the shredded cheese bag to bowl and mix. Transfer ingredients to a large lasagna pan. Add remaining cheese and put on top of the casserole. Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.
Cook macaroni according to directions on the macaroni box. Drain and set aside to cool. Brown ground beef and add taco seasoning. In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes. Mix all ingredients. Add 3/4 of the shredded cheese bag to bowl and mix. Transfer ingredients to a large lasagna pan. Add remaining cheese and put on top of the casserole. Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.
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