T&T,Wild West Wagon Train Supper
4 cups wagon wheels (rotelle) pasta 1 lb. extra-lean ground beef, fresh or frozen 1 large onion (for 1 cup chopped) 1-1/2 tsp. chili powder, or to taste 1/2 tsp. garlic powder 16 oz. jar mild salsa 1 can Cheddar cheese soup Bring 2-1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, 7 minutes. Meanwhile, if the beef is frozen, run it under hot water so you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. While the beef defrosts, heat the oil over medium heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the pan as you chop. Cook until the onion begins to soften, 2 minutes. Add the beef (fresh or partially defrosted) to the skillet and raise the heat to high. Add the chili powder and garlic powder. Cook, turning and breaking up the meat, until it begins to crumble and brown, about 5 to 6 minutes. Add the salsa and the soup, and stir well to combine. Drain the wagon wheels and add them to the skillet. Stir until the pasta is coated with sauce. Serve at once. Note: If you're not cooking for very young children, increase the heat of the salsa to medium or hot. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
