You may also like
Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 1 pound Ground Beef
- 1 can (10 Oz. Can) Rotel
- 1 can (8 Oz. Can) Tomato Sauce
- 1- 1/2 Tablespoon Chili Powder
- 1 teaspoon Cavender's Seasoning
- 1 dash Garlic Salt
- 1 dash Lawry's Seasoned Salt
- 8 ounces, weight Penne Pasta
- 1 Tablespoon Kosher Salt
- 8 ounces, weight Monterey Jack Cheese
Method
- Heat water to boil the pasta while cooking the ground beef.
- Add 1 tablespoon Kosher salt to the water before you add the pasta.
- Heat a Dutch oven over medium heat; brown and drain the ground beef.
- Add the remaining ingredients (except the cheese).
- Once pasta has been cooked and drained, add to the Dutch oven with the meat mixture.
- Cover and allow to simmer for 15 minutes.
- Place the pasta/meat mixture in a greased 9x13 casserole dish.
- Top with cheese and place in a 350-degree oven for 20-25 minutes till cheese is melted and bubbly.
- The spiciness for this dish can easily be cranked up with red pepper flakes and Tabasco.
