1 lb 90% lean ground beef
1 can (14 1/2-oz) diced tomatoes, drained
1 cup chopped onion
1 garlic clove, minced
1 tbsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 cups cooked elbow macaroni
Brown beef in a large nonstick skillet over medium-high heat, stirring to break-up; drain off the fat. Transfer meat to a slow cooker and add the tomatoes, onion, garlic, chili powder, salt, cumin, oregano, red pepper flakes, and black pepper; stir to mix well.
Place cover on cooker and cook on low 4 hours.
Stir in the cooked macaroni; cover and cook 30 to 45 minutes until macaroni is hot.
Yield: 4 servings
1 cup chopped onion
1 garlic clove, minced
1 tbsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 cups cooked elbow macaroni
Brown beef in a large nonstick skillet over medium-high heat, stirring to break-up; drain off the fat. Transfer meat to a slow cooker and add the tomatoes, onion, garlic, chili powder, salt, cumin, oregano, red pepper flakes, and black pepper; stir to mix well.
Place cover on cooker and cook on low 4 hours.
Stir in the cooked macaroni; cover and cook 30 to 45 minutes until macaroni is hot.
Yield: 4 servings
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