I added taco seasoning, black beans, corn and diced tomatoes and green chiles. The changes were delicious! We loved it! This only takes a few minutes to whip together and is on the table is under 30 minutes. Can't beat that! I used a can of Rotel in this dish, and it has a little kick of heat. If you are sensitive to heat, please make sure to buy mild Rotel.
- 1 lb hamburger
- 1 cup uncooked elbow macaroni
- 2 3/4 cup tomato juice
- 3 Tbsp Worcestershire sauce
- 1 can Rotel diced tomatoes and green chiles, undrained
- 1 can black beans, drained
- 1 cup frozen corn
- 1 package taco seasoning
- 1 tsp cumin
- 1 cup shredded cheddar cheese
Sauté beef and macaroni in skillet until macaroni turns slightly yellow. Drain fat; add tomato juice, Worcestershire sauce, Rotel, black beans, corn taco seasoning, and cumin. Bring to boil.
Cover and simmer 20 minutes. Then uncover and simmer until sauce is reduced to the way you like it. Sprinkle cheddar cheese over pasta and enjoy!
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