Hey APACHE, can you repost your recipe for the kicked up beef macaroni. The posts cut off after like 6 months now.
THX
No problem..The Guys at the Shop love it.
Beef Mac and Cheese.....EZ
12ozs. Large Elbow Macaroni, 1.5 lbs. Grd Beef, 1 large onion,1 bell pepper (look for one with 3 humps on the bottom), 1 teas Garlic, 1 can chopped Tomatoes, 1 small can tomato sauce, 2 tbls veg.oil. 1/2 can nacho chedder cheese, 8ozs Shedded Sharp Chedder cheese. Salt and Pepper.
1 teas. each.....Dried Basil, grd.Cumin, and dried Oregano (These are very important) 1 small can mushroom pieces
Cook Macaroni per instruction on bag. set aside and mix in the Nacho Chedder.
Saute the chopped onion and Bell pepper with salt and pepper 3-4 min. add beef and brown. add garlic, another min or so.
Add tomatoes and sauce, mushrooms, and seasonings.simmer 30min. Mix into Macaroni and pour into 9" X 13" baking dish
Sprinkle the shredded cheese on top and bake in oven 15-20 mins.at 375F until cheese is melted and bubbly.
Viola...Bon Appettit
Quote Originally Posted by mpeiu81:
Hey APACHE, can you repost your recipe for the kicked up beef macaroni. The posts cut off after like 6 months now.
THX
No problem..The Guys at the Shop love it.
Beef Mac and Cheese.....EZ
12ozs. Large Elbow Macaroni, 1.5 lbs. Grd Beef, 1 large onion,1 bell pepper (look for one with 3 humps on the bottom), 1 teas Garlic, 1 can chopped Tomatoes, 1 small can tomato sauce, 2 tbls veg.oil. 1/2 can nacho chedder cheese, 8ozs Shedded Sharp Chedder cheese. Salt and Pepper.
1 teas. each.....Dried Basil, grd.Cumin, and dried Oregano (These are very important) 1 small can mushroom pieces
Cook Macaroni per instruction on bag. set aside and mix in the Nacho Chedder.
Saute the chopped onion and Bell pepper with salt and pepper 3-4 min. add beef and brown. add garlic, another min or so.
Add tomatoes and sauce, mushrooms, and seasonings.simmer 30min. Mix into Macaroni and pour into 9" X 13" baking dish
Sprinkle the shredded cheese on top and bake in oven 15-20 mins.at 375F until cheese is melted and bubbly.
Everytime I open the Kemosabee food thread I end up at the grocery store abandoning my food budget. Screw it...if I can't cook, eat and spend on food I like, then just shoot me.
Thanks Apache...tomorrow I put this to the test.
Everytime I open the Kemosabee food thread I end up at the grocery store abandoning my food budget. Screw it...if I can't cook, eat and spend on food I like, then just shoot me.
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
As easy as it gets. Brown some beef and onion and throw in a pot. Pretty darn similar to yours.
I'm a HUGE soup fan in the fall/winter months.
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
As easy as it gets. Brown some beef and onion and throw in a pot. Pretty darn similar to yours.
Although I like the cream corn idea in your recipe...I'm sure that gives it a bit more texture. I like thicker soups as long as it's just not because the fat content is through the roof (cream, tons of fat for a roux, etc.).
Although I like the cream corn idea in your recipe...I'm sure that gives it a bit more texture. I like thicker soups as long as it's just not because the fat content is through the roof (cream, tons of fat for a roux, etc.).
I use 'em when I can. I also try to use low or no sodium canned stuff, but that's hard to find and expensive. Tomatos aren't too hard to find, but beans are a pain in the ass.
Shrimp-
I use 'em when I can. I also try to use low or no sodium canned stuff, but that's hard to find and expensive. Tomatos aren't too hard to find, but beans are a pain in the ass.
A can of Rotel Tomatoes can be added for HEAT, if you like.
Ya'll need to try this soup.
Viola...Bon Appettit
Comments would be welcome.
Search...Did you try it????
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