Mexican Macaroli

Name: Mexican Macaroli
Ingredients: 3 Tbsp. corn oil; 1 lb. boneless beef round, diced; 1 c. chopped onion; 1 clove garlic, minced or pressed; 1 1/2 c. beef broth; 1 (8 oz.) can tomato sauce; 1 tsp. chili powder; 1/2 tsp. dried oregano leaves; 1/2 tsp. salt; 1/4 tsp. pepper; 6 oz. cooked macaroli, drained; 1 (12 oz.) can corn with red and green peppers, drained; 1 medium tomato, chopped; 2 Tbsp. chopped green chilies; Cheddar cheese (optional); green onion (optional); sour cream (optional)

17 ingredients

10 steps

Ingredients

3 Tbsp. corn oil
1 lb. boneless beef round, diced
1 c. chopped onion
1 clove garlic, minced or pressed
1 1/2 c. beef broth
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
6 oz. cooked macaroli, drained
1 (12 oz.) can corn with red and green peppers, drained
1 medium tomato, chopped
2 Tbsp. chopped green chilies
Cheddar cheese (optional)
green onion (optional)
sour cream (optional)

Directions

1

In 5-quart Dutch oven, heat corn oil over medium heat.
2

Add meat, half at a time.
3

Stirring constantly, cook 5 to 7 minutes or until well browned.
4

Remove meat.
5

Add onion and garlic.
6

Stirring constantly, cook 1 minute or until crisp-tender.
7

Add beef broth, stirring to loosen browned bits.
8

Stir in meat, tomato sauce, chili powder, oregano, salt and pepper.
9

Reduce heat.
10

Cover and simmer, stirring occasionally, 20 to 25 minutes or until meat is tender and sauce is slightly thickened.