1 lb. ground beef
1 onion, diced
1 can (14-1/2-oz.) diced tomatoes
2 Tbs. prepared mustard (or less if you don't like mustard)
3 Tbs. ketchup
3 Tbs. dill pickle relish
1-1/2 tsp. steak seasoning (I used McCormick Montreal steak seasoning)
1/4 tsp. seasoned salt
1 cup shredded sharp cheddar cheese
chopped green onions, for garnishment (optional)
Directions: Cook pasta according to package directions. Meanwhile, in a large skillet, brown beef and onion over medium heat until meat is no longer pink; drain.
*Southern Loving review: Slap Ya Mama! I need more practice with rolling out the dough, then rolling & slicing the cookies, but they were very, very good. I can't wait to make them for our next church event or family gathering!
1 lb ground beef 1 can pinto beans 2 cups cheese (either mexican or cheddar) 1 container Santa Fe Blend Philadelphia Cooking Creme 1 16 oz pkg elbow macaroni 1 packet taco seasoning mix
Optional ingredients: Tortilla chips, jalapenos, salsa, sour cream, lettuce, tomato
Preheat oven to 350 degrees.
Brown ground beef and add taco seasoning mix. Set aside.
Boil macaroni as directed on package; drain. In a bowl, mix pasta, cooking creme, 1 cup shredded cheese, ground beef, and 1 cup rinsed and drained pinto beans.
Put mixture into large casserole dish and top with remaining cup of shredded cheese.
(If making a vegetarian version, you may want to add some chili powder for additional flavor.)
Bake covered for 20 to 30 minutes.
It was a hit! It will definitely be added to our regular menu.
*Southern Loving note: I added onions to my ground beef, and I used black beans instead of pinto, just because we like them better! As for the optional additions, we had sour cream, chips & salsa, and we had corn on the side.*