I always want to be honest with you. And honestly...this was a risk. I knew it was, too. It was the end of the month, and you know how that goes. That's the time that you scour the pantry and try to find something convincing and filling.
This is that recipe.
Will I make this for anniversary meal? Probably not. But on those days when you only have a few canned goods and a pound of ground beef, this is your meal.
It's good. Promise. I don't eat things that are bad. Neither does Tim.
- 1 lb. ground beef
- 1 small can tomato sauce
- 1 can corn, drained
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- Egg noodles (or macaroni noodles)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Minced garlic
- 1/2 block cream cheese
- Basil, oregano and garlic powder
- Boil noodles.
- While that's boiling, cook ground beef over medium high heat, chopping finely. Once cooked, drain and return to pan and turn heat on low.
- Add tomato sauce and stir.
- Add 1 teaspoon of minced garlic and stir.
- Add a pinch of basil, oregano and garlic powder.
- Dice up cream cheese into small cubes and add to ground beef mixture.
- This makes the mixture nice and creamy. If you don't have cream cheese, add 1/4 cup milk instead. It's not exactly the same, but it still makes the same bottom line.
- Stir all ingredients and let simmer on low
- Remember, the longer it simmers, the better it tastes!
- Drain noodles and return to pot.
- Add the ground beef mixture to the pot o' noodles and stir.
- Add drained corn and beans and mix thoroughly.
- Transfer to a 13x9 pan.
- Top with all the shredded cheese.
- Bake at 350 degrees for about 15-20 minutes or until cheese is melted and bubbly.
- Serve with fresh bread and salad.
Be brave, lovelies.
Love and not-needing-the-boxed-stuff,