I’ve made versions of this recipe before, but none have really wowed me, until now. This was a really nice recipe that was hearty, delicious, and easy. My favorite kind of recipe! A great weeknight dish!
– 1 pound lean ground beef
– 1/2 green bell pepper, diced
– 1/2 sweet onion, diced
– 1 package of taco seasoning
– 1 can Ro-tel, diced tomatoes and green chiles
– 2 cups water
– 8 oz. elbow macaroni, uncooked
– 1 cup frozen corn
– 1 cup shredded cheddar cheese
Begin by browning your meat with the bell pepper and onions. Cook until it is no longer pink then drain the fat.
Stir in water, taco seasoning, and Ro-tel and bring to a boil.
Stir in the macaroni, cover, and simmer on medium-low heat for about 10 minutes.
Now, add he frozen corn and cook for just a couple more minutes. You don’t want your pasta getting too soft.
Remove the skillet from heat, and sprinkle on the shredded cheese. Place a lid on the pan and allow the cheese to become melty and delicious.