- 1 pound ground beef
- 1 (16 ounce) can diced tomatoes
- 1 (15 ounce) can whole kernel corn
- 1 (15 ounce) can kidney beans, drained
- 1 teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 1 (16 ounce) package macaroni
- 1 (8 ounce) container sour cream
- 2 cups shredded Cheddar cheese
- In a large skillet over medium-high heat, brown hamburger. Drain fat, add tomatoes, corn, and beans and heat through. Season with garlic powder, salt and pepper.
- Cook elbow macaroni in a large pot of boiling water until tender. Remove from heat and drain.
- Top macaroni with meat mixture, grated cheddar, and a dollop of sour cream.
03/22/2017
recipepes.com
southwestern haystacks, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
