This is a quick weeknight meal that\u2019s even better the next day. You\u2019ll only dirty a couple pans, so cleanup is easy too! I like to throw together a fresh salad like the one included below. Dinner is served!<\/p>\n\n\n\n
Serves: 4-5<\/p>\n\n\n\n
1 pound ground beef<\/p>\n\n\n\n
1 cup uncooked elbow macaroni<\/p>\n\n\n\n
1 teaspoon kosher salt<\/p>\n\n\n\n
1\/2 teaspoon fresh cracked pepper<\/p>\n\n\n\n
4 green onions, chopped and divided<\/p>\n\n\n\n
1 (8 oz) can of tomato sauce<\/p>\n\n\n\n
1 (10 oz) can of mild Rotel tomatoes <\/p>\n\n\n\n
1 cup mild taco sauce<\/p>\n\n\n\n
1 (15 oz) can of black beans, drained and rinsed<\/p>\n\n\n\n
3\/4 cup frozen corn<\/p>\n\n\n\n
1 tablespoon cumin<\/p>\n\n\n\n
1 tablespoon chili powder<\/p>\n\n\n\n
1 cup grated sharp cheddar cheese, divided<\/p>\n\n\n\n
In a medium saucepan, boil macaroni for 6 minutes. While it is cooking, brown the ground beef in a stockpot over medium-high heat. Stir in the salt, pepper, most of the green onions (reserve a bit for garnish), tomato sauce, Rotel tomatoes, taco sauce, black beans and corn. Add the cooked and drained pasta, cumin and chili powder. Put a lid on the pot and simmer for 5 minutes. Add 1\/2 cup of cheese and lightly stir until it melts. Serve with a sprinkle of green onion and cheese as garnish. <\/p>\n\n\n\n
I like to serve this recipe with a salad that has a southwestern twist. Start with your favorite greens (I like romaine). Add grape tomatoes, green onion, cilantro, cheddar cheese and lightly crunched up tortilla chips. Drizzle with ranch or southwestern ranch dressing. <\/p>\n","protected":false},"excerpt":{"rendered":"