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Southwestern Haystacks

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INGREDIENTS
    • 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
INSTRUCTIONS
    1. 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.
    2. Cook elbow macaroni in a large pot of boiling water until tender. Remove from heat and drain.
    3. Top macaroni with meat mixture, grated cheddar, and a dollop of sour cream.