Every single meal prepared by Kiss Kiss is delicious and this recipe is no exception.
1 lb ground meat
1 can Bush’s pinto beans (not drained)
1/2 can of rotel
1 can 14.5 oz diced tomatoes (She uses Mexican style tomatoes)
2 oz chopped green chilies (which is about 1/2 the small can you buy in the Mexican food section)
1 can medium enchilada sauce
2 tsp chili powder (I start with 1 tsp and taste-test for heat)
1/2 tsp cumin
2 TBSP garlic powder
2 1/2 – 3 cups cooked small elbow macaroni
shredded cheese, avocado, Santa Fe tortilla strips for topping
Brown meat and onion together. Cook pasta, drain and set aside. Add all ingredients, let simmer for 30-45 minutes. Add cooked pasta at the end. Serve with grated cheese, avocado and tortilla chips or strips.
The secret – Don’t overcook the pasta. Remember, you’re going to put the cooked pasta in the hot soup and you don’t want it to become mushy. Once you’ve added the noodles to the soup, remove it from the heat. This will help keep your pasta noodles from overcooking quickly.