Yields 4 Portions
1 tablespoon Vegetable oil
1 each chopped Onion
1 each chopped Green pepper
2 cloves minced Garlic
1 pound lean Ground beef
19 ounces drained & rinsed Canned kidney beans
14 ounces Canned tomato sauce
1 tablespoon Chili powder
1/4 teaspoon Pepper
2 cups Elbow macaroni
1/2 cup Light sour cream
Level of Difficulty:
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In a skillet, heat oil over medium heat; add onion, green pepper and garlic and cook for 5 minutes or until onions are softened.
Add beef; cook over medium-high heat, breaking the beef up with a spoon, for 5 minutes or until no longer pink. Spoon off fat. Add beans, tomato sauce, chili powder and pepper; cook for 3 minutes or until piping hot.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce; toss to coat well. Serve topped with sour cream.
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