Ingredients
Prep
- 1 lb ground beef
- 1/2 C frozen chopped onions
- 15 oz can tomato sauce
- 10 oz rotel tomatoes and green chilies undrained
- 15 oz can black beans drained
- 15 oz kidney beans drained
- 1 T chili powder
- 2 t ground cumin
- 1 t garlic powder
- salt and pepper to taste
On Cooking Day
- 8 oz elbow macaroni
- 2 C chicken broth
- 1 1/2 C shredded cheddar cheese
- 1 loaf Italian bread
- 8 C salad greens
Instructions
To Assemble
- Add first two ingredients to a large zipper bag.
- In a medium container with lid, add next 4 ingredients.
- In a small bowl mix remaining ingredients, then sprinkle half into the zipper bag with ground beef, and the other half into the container with lid.
To Cook
- Cook ground beef mixture in a large skillet over medium heat. Drain any grease.
- Stir in tomato and bean mixture along with chicken broth and dry pasta noodles. Make sure all the noodles are covered in liquid.
- Bring mixture to a boil. Stir, cover and reduce heat to a simmer.
- Cook for 15 minutes or until pasta is tender. Remove from heat, stir in cheese.
- Serve with salad and Italian bread.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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