Mexican greco
6 or more
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 1 | Green pepper; chopped | |
| 3 | cups | Macaroni, uncooked, elbow, |
| Or regular shells, bowties | ||
| 2 | cans | Regular size tomato sauce |
| 1 | can | Cream style corn, reg size |
| 8 | ounces | Cheese, sharp, or more |
| 1½ | pounds | Beef, ground, or turkey |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Celery seed |
| 1 | tablespoon | Chili powder |
Directions
Brown ground meat in med high fry pan, drain. Set aside. Fry onion and green pepper in small amount of oil until glossy, add ground meat to above and keep stirring to prevent burning. Remove from heat.
Place in large mixing bowl.
Boil macaroni until tender, drain and add to meat mixture.
Stir in tomato sauce, spices, canned corn and mix well.
Place in large flat casserole, cover, and refrigerate up to 12 hours.
When ready to bake, uncover, grate LOTS of sharp cheese on top and place uncovered in 300 degree oven for 1 hour.
Serves 6 - 8
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By GAIL SHIPP On 11-27-94