Prepare Mac and Cheese as directed on
ith tight fitting lid. Combine chili seasoning mix, onion, bouillon granules
Brown and drain ground beef.
Cook macaroni and drain.
Mix beef and macaroni, chili and tomato soups and mix well in skillet. Cook through and add cheese on top to melt.
May add onions and green pepper when browning beef.
Cook macaroni in boiling water (don't overcook); drain.
Brown ground beef and drain.
Add Sloppy Joes sauce and chili powder. Stir in kidney beans and macaroni.
Simmer 5 to 10 minutes.
Makes about 6 servings.
PLACE Barilla(R) Pronto(TM) pasta, garlic, onions, bell pepper, beans, tomatoes, and spices into the pot.
ADD broth/water. Cook over high heat.
After 5 minutes ADD the spinach.
Continue cooking until all of the liquid is absorbed and the spinach is wilted, stirring occasionally (5-10 minutes).
STIR in cheese while the chili mac is warm.
TOP with fresh parsley and serve!
Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
Open chili beans, tomatoes and black beans, Drain and rinse black beans.
Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.
Place the oil in large saucepan, over medium heat, add beef and onion, cook stirring 10 minutes, drain any fat. Add chili powder, cook stirring 1 minute. Add salsa, corn, kidney bean and tomatoes. Bring to a boil, then reduce to low and cook, covered, for 20-30 minutes, stirring occassionally.
Meanwhile cook pasta, until tender. Drain well, add to chili mixture and stir well. Serve immediately sprinkled with shredded cheese.
Cook the beef and onion in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir in the beans, chili powder, cumin and soup and heat to a boil. Reduce the heat to low. Cook for 10 minutes. Serve with the cheese, sour cream, onions and cilantro.
r cornbread. ENJOY!
Note: Recipe is easily doubled or tripled
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Brown hamburger and onion; drain.
Add tomatoes, salt, chili powder, sugar, vinegar and water and stir all into meat mixture. Bring to a boil and add dry macaroni.
Cover and simmer for 20 minutes.
Serve.
ecipes to the jar:
CHILI MAC:
Brown ground beef and
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
In a dutch oven sautee vegetables together until tender. Then, add turkey and brown. Season with salt. Add remaining ingredients and simmer for 15 minutes. Add cooked macaroni and simmer for another 5 minutes. Adjust salt to taste. Serve. Easy Peasy.
In a 10 inch square casserole dish spread one can of the chili.
Microwave tortillas until soft.
Put 2 tablespoons mozzarella cheese on top of each tortilla and roll up.
Place rolled up tortillas on top of chili in casserole.
Pour the other can of chili on top of tortillas.
Bake in 350 oven for 45 minutes.
Serve with chopped onions on top.
ill be using for the chili. Once it is to your
Cook macaroni and cheese as directed on box.
Bring chili to a boil.
After mixing cheese and macaroni together, pour in the chili and mix well.
Serve immediately.
br>In medium saucepan, simmer chili until heated through.
Cook
In a medium sized bowl mix all ingredients except the cilantro. Check for seasoning and adjust chili sauce to your taste.
You may need to add a little more water depending on how thick you like your sauce.
Add cilantro and enjoy over your favorite veggies, cold noodles, or anything really:-).
heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
heat beans.
layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.