Mexicali Macaroni

5 ingredients
3 steps

Ingredients

  • 1 1/2 c. dried elbow macaroni
  • 1 1/4 lb. lean ground beef
  • 1 (11 oz.) can Mexican-style corn
  • 1 c. chopped ripe tomatoes (fresh or canned)
  • 1 Tbsp. chili powder

Directions

  1. 1
    In a large pot of boiling salted water, cook the macaroni until tender, but still firm, about 5 minutes.
  2. 2
    While the macaroni is cooking, brown the beef in a frying pan over high heat, stirring occasionally.
  3. 3
    When the meat is brown, drain off the fat.

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