- 1 pound ground beef
- 1/3 cup chopped onion
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, undrained
- 2 to 3 teaspoons chili powder
- 1 teaspoon salt
- 3/4 cup uncooked elbow macaroni
- In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for about 20 minutes, stirring occasionally, or until macaroni is tender. Thin with water if necessary. Yield: 4-6 servings.
Originally published as Macaroni with Beef and Beans in Country Ground Beef 1993, p78
Reviews for Macaroni with Beef and Beans
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review