On 2/29/2024 11:52 AM, jmcquown wrote:
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :) No, I have not made this
recipe before so there is a chance it will be a fail. Still, it's so
darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
Brown the beef with the onion and garlic in a deep pot; drain the excess
fat. Add to the pot the water, beans, broth, diced tomatoes with chiles
(Rotel brand comes to mind) and other seasonings. Bring to a boil then
add the macaroni. Reduce heat and cook 15-20 minutes, stirring
occasionally, until the pasta is tender.
Serve topped with shredded Tex-Mex cheese, a dab of sour cream and if
you like (I don't) chopped cilantro.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
I'll bake a skillet of cornbread to go with it. :)
That look like a recipe from the "mid 70's," except back then they'd
have used powdered garlic.
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :) No, I have not made
this recipe before so there is a chance it will be a fail. Still,
it's so darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
Brown the beef with the onion and garlic in a deep pot; drain the
excess fat. Add to the pot the water, beans, broth, diced tomatoes
with chiles (Rotel brand comes to mind) and other seasonings. Bring
to a boil then add the macaroni. Reduce heat and cook 15-20 minutes, stirring occasionally, until the pasta is tender.
Serve topped with shredded Tex-Mex cheese, a dab of sour cream and if
you like (I don't) chopped cilantro.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
I'll bake a skillet of cornbread to go with it. :)
Jill
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :)
1 can diced tomatoes with green chiles, drained
Add to the pot the water, beans, broth, diced tomatoes with chiles
(Rotel brand comes to mind) and other seasonings.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
Jill
jmcquown wrote:
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :)
1 can diced tomatoes with green chiles, drained
Add to the pot the water, beans, broth, diced tomatoes with chiles
(Rotel brand comes to mind) and other seasonings.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
JillIf you opt for Rotel Hot it might not need any additional cayenne.
It sounds a bit reminiscent of macaroni, beef, and tomato dish that's
been around for years, but of course, that has no beans in it.
Give us a report after you've made it, but it does sound rather simple
and filling.
jmcquown wrote:
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :) No, I have not made
this recipe before so there is a chance it will be a fail. Still,
it's so darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
Brown the beef with the onion and garlic in a deep pot; drain the
excess fat. Add to the pot the water, beans, broth, diced tomatoes
with chiles (Rotel brand comes to mind) and other seasonings. Bring
to a boil then add the macaroni. Reduce heat and cook 15-20 minutes,
stirring occasionally, until the pasta is tender.
Serve topped with shredded Tex-Mex cheese, a dab of sour cream and if
you like (I don't) chopped cilantro.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
I'll bake a skillet of cornbread to go with it. :)
Jill
Sounds reasonable. Just have lots of freezer containers ready.
Ours was fun last night.
2 Mexican grilled corn cobs in husk was the main dish. Sides were
steamed Gai Lan and leftover rice in a stir fry with some leftover red
bell pepper and mushroom (oyster), and black olive stirfry.
The corn grilling shows the flexible nature of a fully gas oven. I
removed a plate and put the wok insert in. Soaked the corn in water
for the afternoon then peeled the husk back and slatered softened
butter on it then spiced it with Mexican comino (cumin version),
Mexican oregano, black pepper. and Korean red pepper flakes. Put husk
back on and insert between the grill holes of the wok frame. Rotate
every 3 minutes. Takes about 12 minutes.
On 2/29/2024 3:37 PM, GM wrote:
BryanGSimmons wrote:
On 2/29/2024 11:52 AM, jmcquown wrote:
The temps dropped from the mid 70's yesterday to the mid-50's today.That look like a recipe from the "mid 70's," except back then they'd
Seems like a one-pot hot meal is in order. :) No, I have not made
this recipe before so there is a chance it will be a fail. Still,
it's so darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
Brown the beef with the onion and garlic in a deep pot; drain the
excess fat. Add to the pot the water, beans, broth, diced tomatoes
with chiles (Rotel brand comes to mind) and other seasonings. Bring
to a boil then add the macaroni. Reduce heat and cook 15-20 minutes, >>>> stirring occasionally, until the pasta is tender.
Serve topped with shredded Tex-Mex cheese, a dab of sour cream and if
you like (I don't) chopped cilantro.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
I'll bake a skillet of cornbread to go with it. :)
;
have used powdered garlic.
Jill can savor it whilst she's watching her Hallmark Channel and
Lifetime Channel "romance" movies...
If you'd just get off of your perverted lifestyle choice, you could give
her a good enough rogering that she might no longer need her "romance" fantasies.
On 2/29/2024 6:20 PM, ItsJoanNotJoAnn wrote:
All I had was the original Rotel. I was hoping to find a small can of chopped green chilis without the diced tomato but no luck there.
If you opt for Rotel Hot it might not need any additional cayenne.
It sounds a bit reminiscent of macaroni, beef, and tomato dish that's
been around for years, but of course, that has no beans in it.
Anyway, it's almost like beef-a-roni. A friend from the mid-west used
to call something similar "goulash", which always sounded odd to me.
Goulash is a stew, not a hamburger tomato sauced macaroni dish. But I digress...
Give us a report after you've made it, but it does sound rather simple
and filling.
It's resting (covered) on the stove right now. As often happens when cooking, turns out I'm not really hungry yet. I did taste it and adjust
the seasonings a bit. It's fine. :)
Jill
The temps dropped from the mid 70's yesterday to the mid-50's today.
On 2024-02-29, jmcquown <j_mcquown@comcast.net> wrote:
The temps dropped from the mid 70's
yesterday to the mid-50's today.
On 2024-03-01, Cindy Hamilton wrote:
On 2024-02-29, jmcquown <j_mcquown@comcast.net> wrote:
The temps dropped from the mid 70's
yesterday to the mid-50's today.
Here we got 1" of wet snow that froze. It's not as
difficult to clear the car windows as clear ice,
but you still need to go to the gas station to slop
the blue stuff over the wiper blades to get rid of
the ice leftovers. Better than breaking fingernails.
jmcquown wrote:
On 2/29/2024 6:20 PM, ItsJoanNotJoAnn wrote:I see a lot of people call the macaroni, beef, and tomato dish as
All I had was the original Rotel. I was hoping to find a small can of
If you opt for Rotel Hot it might not need any additional cayenne.
It sounds a bit reminiscent of macaroni, beef, and tomato dish that's
been around for years, but of course, that has no beans in it.
chopped green chilis without the diced tomato but no luck there.
Anyway, it's almost like beef-a-roni. A friend from the mid-west used
to call something similar "goulash", which always sounded odd to me.
Goulash is a stew, not a hamburger tomato sauced macaroni dish. But I
digress...
goulash and I find it strange, too.
Give us a report after you've made it, but it does sound rather simple
and filling.
It's resting (covered) on the stove right now. As often happens when
cooking, turns out I'm not really hungry yet. I did taste it and
adjust the seasonings a bit. It's fine. :)
JillOnce it's rested and maybe even an overnight chill in the refrigerator,
it will probably be even better as the flavors will meld.
It looks like you've got Friday's lunch made!
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :) No, I have not made this recipe before so there is a chance it will be a fail. Still, it's so
darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
The temps dropped from the mid 70's yesterday to the mid-50's today.
Seems like a one-pot hot meal is in order. :) No, I have not made
this recipe before so there is a chance it will be a fail. Still,
it's so darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
Brown the beef with the onion and garlic in a deep pot; drain the
excess fat. Add to the pot the water, beans, broth, diced tomatoes
with chiles (Rotel brand comes to mind) and other seasonings. Bring
to a boil then add the macaroni. Reduce heat and cook 15-20 minutes, stirring occasionally, until the pasta is tender.
Serve topped with shredded Tex-Mex cheese, a dab of sour cream and if
you like (I don't) chopped cilantro.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
I'll bake a skillet of cornbread to go with it. :)
Jill
On 2/29/2024 5:43 PM, cshenk wrote:
jmcquown wrote:
The temps dropped from the mid 70's yesterday to the mid-50's
today. Seems like a one-pot hot meal is in order. :) No, I have
not made this recipe before so there is a chance it will be a
fail. Still, it's so darn simple and sounds tasty!
1 lb. ground beef
1 small onion, chopped
2 cloves minced garlic
2 c. water
1 can (15 oz.) kidney beans, drained
14 oz. beef broth
1 can diced tomatoes with green chiles, drained
8 oz. tomato sauce
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 c. uncooked macaroni
Brown the beef with the onion and garlic in a deep pot; drain the
excess fat. Add to the pot the water, beans, broth, diced
tomatoes with chiles (Rotel brand comes to mind) and other
seasonings. Bring to a boil then add the macaroni. Reduce heat
and cook 15-20 minutes, stirring occasionally, until the pasta is
tender.
Serve topped with shredded Tex-Mex cheese, a dab of sour cream
and if you like (I don't) chopped cilantro.
I think I'll need to add some chipotle or some cayenne to this but
that's just me. I'll have to taste it first and make adjustments.
I'll bake a skillet of cornbread to go with it. :)
Jill
Sounds reasonable. Just have lots of freezer containers ready.
I always have freezer containers. Leftovers for a dish like this are
a given. :)
Ours was fun last night.
2 Mexican grilled corn cobs in husk was the main dish. Sides were
steamed Gai Lan and leftover rice in a stir fry with some leftover
red bell pepper and mushroom (oyster), and black olive stirfry.
The corn grilling shows the flexible nature of a fully gas oven. I
removed a plate and put the wok insert in. Soaked the corn in water
for the afternoon then peeled the husk back and slatered softened
butter on it then spiced it with Mexican comino (cumin version),
Mexican oregano, black pepper. and Korean red pepper flakes. Put
husk back on and insert between the grill holes of the wok frame.
Rotate every 3 minutes. Takes about 12 minutes.
A gas oven is not an option for me but I'm glad you have a way to
grill corn using your wok.
Jill
On 2/29/2024 6:20 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
The temps dropped from the mid 70's yesterday to the mid-50's
today. Seems like a one-pot hot meal is in order. :) 1 can diced tomatoes with green chiles, drained Add to the pot the water,
beans, broth, diced tomatoes with chiles (Rotel brand comes to
mind) and other seasonings.
I think I'll need to add some chipotle or some cayenne to this
but that's just me. I'll have to taste it first and make
adjustments.
Jill
If you opt for Rotel Hot it might not need any additional cayenne.
It sounds a bit reminiscent of macaroni, beef, and tomato dish
that's been around for years, but of course, that has no beans in
it.
All I had was the original Rotel. I was hoping to find a small can
of chopped green chilis without the diced tomato but no luck there.
Anyway, it's almost like beef-a-roni. A friend from the mid-west
used to call something similar "goulash", which always sounded odd to
me. Goulash is a stew, not a hamburger tomato sauced macaroni dish.
But I digress...
It's chili mac. The original recipe called for pinto beans but I
opted for red kidney beans because that's what I put in chili. I
like kidney beans. More oomph!
Give us a report after you've made it, but it does sound rather
simple and filling.
It's resting (covered) on the stove right now. As often happens when cooking, turns out I'm not really hungry yet. I did taste it and
adjust the seasonings a bit. It's fine. :)
Jill
On 2024-02-29, jmcquown <j_mcquown@comcast.net> wrote:
The temps dropped from the mid 70's yesterday to the mid-50's
today.
I feel your pain. Saturday it was nearly 70. Sunday gave us a
few snow flurries. Ah, Michigan.
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