Preparation:
Cook onion and garlic. Add beef and cook over medium high heat until beef is cooked through. While beef is cooking, start cooking elbow macaroni according to package directions. In a separate pan put salsa, chili powder, cumin, corn, salt and pepper and red kidney beans. Cook until heated through. Add cooked pasta and beef to salsa mixture. Mix well. Add cheese wither on top of casserole or mix all the way through.
Serve. Keeps in the fridge and freezer very nicely. |
