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Categories:
macaroni ground beef onion garlic tomato sauce tomatoes milk fresh cilantro cayenne pepper ground cumin Cheddar cheese cantaloupe
Viewed: 71 - Published at: 4 years agoIngredients
- 16 ounces elbow macaroni
- 12 lb ground beef
- 12 onion, chopped
- 2 garlic cloves, crushed
- 6 ounces tomato sauce
- 12 ounces diced tomatoes with green chilies
- 14 cup milk
- 12 teaspoon chopped fresh cilantro
- 12-1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- 12 cantaloupe, sliced
Method
- In a large pot, cook the macaroni according to the pasta package directions.
- Drain and set aside.
- In a large skillet, brown the ground beef with the chopped onion and crushed garlic and drain excess fat.
- Return the ground beef and onion mixture to the skillet, and add the tomato sauce, diced tomatoes, and milk.
- Stir in the cilantro, cayenne, and ground cumin, and simmer about 10 minutes, allowing the sauce to form and the flavors to mingle.
- Add the cooked elbow macaroni to the sauce and mix to combine.
- Sprinkle the cheese over the top of the mixture while still warm in the skillet, and allow the cheese to melt.
