Recipe by TRINAVEE
"This is a great recipe that we throw together and the whole family loves it...even the picky ones!"
Watch video tips and tricks
1 (16 ounce) can
1 (15 ounce) can
whole kernel corn
1 (15 ounce) can
kidney beans, drained
salt to taste
ground black pepper to taste
1 (16 ounce) package
1 (8 ounce) container
shredded Cheddar cheese
My family really enjoyed this meal. I did a bit different, though. I cooked the ground beef with a teaspoon of minced garlic and about a 1/3 of cup of onions. I, also, added the chili powder and cumin as suggested by others. I went a little further and added a can of chopped green chilies and replaced the tomatoes with 24 oz. of salsa. I used rotini, bacause I didn't have and macaroni noodles. After it was done I topped it with crushed tortilla chips, cheese, sour cream, olives, and taco sauce. Then I added chopped cilantro as a final garnish. It was delicious and dissappeared quickly. Thanks for the great recipe. We will make this one a lot.
this came out really disappointing for us. I would not make it again. we did use a different kind of noodles but I dont think it would make a difference.
I make a very similar dish- except I use a 16 oz jar of salsa instead of the canned tomatoes and serve it wrapped burrito-style in tortillas with the cheese and sour cream, instead of over pasta. It's fast and very tasty.
This is a great recipe especially with tomatoes fresh from the garden. I found that the beans should be drained. A little extra garlic powder and some chile powder really added a lot of zip.
Thanks to all the other reviewers for their great suggestions on improving this dish. I am not sure how I would have rated it had I done it as written. I added garlic and onion to the meat while frying and also added extra spices with everything else....a generous helping of chili powder helped the taste really stand out in this hearty casserole. I also cut way back on the pasta. Sour cream is a must to top.
We changed a bit as follows: browned 2lbs ground beef with 1/2 cup of chopped onion. Added the corn, 1 can black beans, 1 can rotel, and garlic powder. We then used Mexican-style shredded cheese for more flavor. Also, we reduced the pasta to 6 ounces. It was great. We ate it two nights in a row, then I took the rest to work for lunch.
This was a hit with my kids. I sometimes cook for our Wednesday nite get together at my daughter's home. I added 1 stalk celery chopped, 1/2 white onion chopped, 1 clove of garlic, minced, 1/2 cup of salsa, 1/4tsp celery salt,1/4tsp chili powder,just to give it a little more kick. Sour cream and cheddar cheese is a must.
The reviews make this a better recipe than the original. I wouldn't rate it quite this high except for versatility. Added chili powder, garlic powder, seasoned salt, seasoned pepper and cumin. The basic recipe needed help! Also, I would not use quite as much pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 383
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
What's cooking in Westminster? This fiery Southwestern Macaroni and Cheese.
See how to make Colleen's five-star baked ziti.
Macaroni simmers with ground beef and onions in a spicy tomato sauce.