This dish is actually really good the next day. You don’t commonly want to leftover helper, just because it it doesn’t necessarily hold the flavor. There was never enough for us to have leftovers really either after our family expanded with more children. With this recipe, I can make a bigger pan and I don’t have to worry about someone not getting enough to eat. I still usually offer a side of rice or tortilla chips for something a little extra. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This looks great. We have a taco pasta that we make but this looks a lot easier to make than ours.”
Anything Mexican-inspired is always a huge favorite at our house. This is just another one to add to the list!
Ingredients
1 lb ground beef
2 c. salsa
1 can (15 oz) tomato sauce
1 1/2 c. water
2 c. uncooked elbow macaroni
1 can (15.5 oz) corn
1/2 c. sharp cheddar cheese, shredded
Instructions
Brown hamburger in a large skillet over medium-high heat for 5-7 minutes. Drain grease off.
Add salsa, tomato sauce and water to hamburger in skillet. Heat to boiling. Add macaroni and corn, reduce heat, cover and simmer for 20 minutes or until macaroni is tender. Stir occasionally.
When macaroni is cooked sprinkle with cheese, replace cover and let stand until cheese is melted.
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Quick Tip: Mexican-blend and pepper jack cheese are also very tasty in here.
Thanks again to Julie’s Eats & Treats for this simply yummy recipe.
