© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: email@example.com
1 tablespoon olive oil
1 to 1 ½ pounds lean ground beef, chicken or turkey
1 tablespoon chili powder
2 onions, chopped
1 ½ cups grated sharp cheddar cheese
1 15 ½ ounce can canned kidney beans, undrained (Original recipe calls for 54 ounce of beans)
1 cup pitted black olives
½ cup grated sharp cheddar cheese
Sauté onions in oil until soft. Add beef and cook until is no longer pink. Drain off any excess fat and add the chili powder, the 1 ½ cups cheese, beans, tomatoes, olives and macaroni. Spoon mixture into a 9 by 13 inch or similar dish. It will be very moist; the macaroni will absorb the moisture. Top with the ½ cup cheese and bake at 350°F for 1 hour.
We will also vary things by substituting different varieties of beans. I find the red kidney bland. try Vermont cranberry, coco rubico, Vermont appaloosa, calypso and several other varieties to add different color and flavor to casserole.