Filling, tasty meal that can easily be made in large quantities.
Ingredients:
- 8oz dry macaroni
- 1lb canned, or 8oz dry beans (red kidney is ideal, pinto is fine)
- 1/2 onion, diced (optional)
- lb ground beef or pork
- 2lb tomatos
- 1/4 cup of chili seasoning (I use premixed)
- 1tbsp red chili flakes (optional)
- 8oz shredded cheese (I like colbyjack)
- Salt
- Oil
Instuctions:
- (If using dry beans) Soak beans in a large amount of fresh water for 12 hours or so,
- (If using dry beans) Bring beans to a boil in a 3qt pan,
- (optional) Simmer onions in a 5qt pot – low heat with oil, stirring occasionally.
- Add meat to 5qt pot, brown it and break it up.
- Add tomatoes, seasoning, and chili flakes to 5qt pot. Simmer, reduce to taste.
- At about 20 minutes, salt the beans to taste.
- At 45 minutes, drain beans and add to 5qt pot. Stir, continue simmering if needed.
- Cook macaroni in fresh water, using the now-empty 3qt pot.
- Pre-heat oven broiler at 500F.
- Evenly spread shredded cheese on top. Put pot into oven, broil until the cheese has gained some brown color.
- Remove from oven, allow to cool a bit, serve. Goes well with chopped green onion and cilantro.