Sunday, July 12, 2009

Tex-Mex macaroni and Cheese

1/2 lb. ground beef
1/8 - 1/4 tsp chile powder
1 can kidney beans, rinsed and drained
2 1/2 c. water
3 beef bouillon cubes
2 c. elbow macaroni
1 can cheese soup
1/2 c. salsa
4 oz. cheddar cheese, grated
1/8 - 1/4 tsp. onion powder

Cook beef and chile powder until beef is no longer pink. Drain. Add kidney beans, broth and water. Bring to a boil, add pasta and reduce heat to medium. Cook until pasta is tender. Add can condensed soup, salsa, and onion powder. Stir to combine. Stir in cheddar cheese until melted.

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