I found this recipe on one of my coupon blogs (A Few Shortcuts) and decided to make it for dinner tonight. It seemed like the right amount of comfort needed on a cold Sunday. Dave and I, however, are renaming this – Hilly billy Goulash – because by all accounts it was basically goulash, delicious, but goulash nonetheless.
Ajax pushed it around his plate and screamed throughout the majority of dinner for some reason. We had to keep bargaining with him. One bite of bread, two bites of dinner, so on and so forth. Luckily Ajax can’t count and ended up eating about half his meal on this system (I served it with home made butterhorns and mixed veggies).
Ingredients
- 1 box macaroni
- 2 cans diced tomatoes (One of my cans of tomatoes had Italian seasonings in it, which worked out fine)
- 1 Small can tomato sauce
- 1 can chili beans (I used mild chili beans which gave it a nice zing)
- ½ cup diced onion
- ½ cup diced bell pepper ( or just by the frozen pepper onion mix)
- 1 lb. ground beef
- 2 cloves minced garlic
- 1 tsp. (+-) chili powder
- 1 tsp. salt
- Dash pepper
- Shredded cheddar cheese (optional)
- Ended up adding more spices.
Directions
- Boil macaroni until al dente (about 5 min). You want it to finish cooking in the chili!
- Preheat oven to 350 degrees
- In skillet cook and crumble ground beef, onion, bell pepper, and garlic. Until done.
- Add seasonings, tomatoes, and chili beans. Bring to a simmer.
- In large casserole dish, layer macaroni and Chili. It is easier to mix together this way.
- Top with shredded cheddar cheese if desired.
- Bake at 350 for 30 minutes and serve!
- Serves at least 6! (I actually made two complete casseroles with this and froze one for later).
No picture. Taking food pictures is really hard. Dave said the photo was so bad and unappetizing that it could not be published. So, trust me, this was pretty darn good.