Tuesday, January 10, 2012
1 lb. ground beef
1-1 1/2 cups uncooked macaroni or other short pasta
1 can diced tomatoes
1 can light kidney beans
Shredded Cheddar Cheese
Here's how it all comes together:
Begin cooking the pasta per the package instructions and brown the ground beef and drain.
Add the diced tomatoes (I usually drain them so it's not too soupy).
Add the can of kidney beans (you can drain or not, I drain a little of the liquid but don't rinse).
Add the cooked and drained macaroni or other pasta.
Mix it all together to combine and cook over medium-low heat.
Add enough ketchup to coat the entire mixture. The amount will depend on how much you like and how the other ingredients absorb it.
Add in a handful (or more) of the shredded cheddar cheese.
Mix the cheese in to melt throughout the mixture.
This part is optional. Place into a baking dish and top with some additional cheddar cheese and back at 350 degrees until melty.
Growing up we just served it right out of the skillet and topped it with additional ketchup and shredded cheese. It's up to you how you want to serve it.