Chili Mac Stew Recipe
Created by Ruth Paget
This
stew makes excellent use of ground beef with a little fat in it. I ate this all the time when I was a teen in
Detroit (Michigan) after ice skating at Hart Plaza on the riverfront by the
Renaissance Center.
Serves
4
-1
pound hamburger meat
-1
large chopped onion
-1
(12-ounce) can tomato sauce or tomato soup
-1
(12-ounce) can pinto beans
-1
(12-ounce) can diced tomatoes with green pepper
-1
(14.5-ounce) can drained corn
-2
cups water
-1
cup cooked macaroni pasta (Muellers is great for this dish)
-1
cup shredded Colby cheese
Steps:
1-Brown
hamburger meat with onions. No pink
should remain in the hamburger meat.
2-Add
tomato sauce pinto beans, diced tomatoes with green peppers, drained corn, and
water.
3-Mix
stew and heat for 30 minutes.
4-Add
cooked macaroni pasta and heat for 5 minutes more. Serve in individual bowls with grate cheese
on top.
I
use Monterey Jack instead of Colby now that I live in Monterey County
California.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
 |
| Ruth Paget Selfie |
