One Pot Wednesday! There's no school like the old school - the kids are going to LOVE it! This is a great Back to School recipe!
Ingredients
1 tbsp. olive oil
1 onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 lb ground lean beef
340g elbow macaroni
½ cup frozen corn
2 cups chicken stock
1 tbsp. your favorite hot sauce
½ tsp Mexican chili powder
1 tsp dried oregano
1 tsp each onion & garlic powder
28 oz can crushed tomatoes
2 tbsp. tomato paste
Salt and pepper
2 cups grated cheddar plus more for garnish
1 green onion, chopped
1 Roma tomato, chopped
Instructions
Heat oil in a deep skillet over medium high heat. Add onion, carrot and celery. Cook for 5 minutes or until soft. Increase heat to high and add beef. Cook, breaking it up as you go, until cooked through.
Add remaining ingredients EXCEPT cheese. Stir to combine, bring to simmer then turn down to medium so it simmers gently.
Cook for 10 to 12 minutes or until most of the liquid is absorbed but it is still saucy. The pasta should be just about cooked. Stir in the cheese. Adjust salt and pepper to taste. Sprinkle with extra cheese. Remove from stove. The pasta should now be cooked - tender but firm, not mushy.
Garnished with green onions and tomatoes, serve immediately.
