🫙 From the Spice Rack
mexican macaroni
Mexican Macaroni From the kitchen of Janet in Georgia 2 cups small macaroni (cooked and drained) 1 (11 ounce) can Green Giant Niblets whole kernel sweet corn 1 to 3 small cans chop...
mexicanmaineasy
Ingredients8 items
Ingredients
- 2cupsmall macaroni (cooked and drained)
- 1(11 ounce) can green giant niblets whole kernel sweet corn
- 1to 3 small cans chopped black olives
- 1medium-large yellow onion (chopped)
- 3poundground beef
- 5(10 ounce) cans enchilada sauce
- 2teaspoongarlic powder
- 1/2to 1-pound block mild cheddar cheese, grated
Directions
- 1
Mexican Macaroni From the kitchen of Janet in Georgia 2 cups small macaroni (cooked and drained) 1 (11 ounce) can Green Giant Niblets whole
- 2
In a large pot boil water for macaroni
- 3
In another large pot brown hamburger and chopped onion
- 4
Drain meat mixture and return to same pot
- 5
Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste
- 6
Allow mixture to come to a boil then turn down and let simmer
- 7
Stirring occasionally
- 8
When water boils add macaroni and let cook till tender