1 lb. ground beef
1 med. red or yellow onion
1 stalk celery
½ bell pepper
2 tbls. olive oil
1 16 oz. can of diced tomatoes or tomato sauce
½ - ¾ cup chicken broth
½ stick butter
½ c. sweet corn
1 can 12-16 oz kidney beans w liquid
salt and pepper to taste
1/8 tsp. dried basil leaves
½ tsp. marjoram
2 tsp. paprika
½ -3/4 up shredded cheddar cheese
1 bag egg noodles, cooked
Directions:
- Dice onion, pepper, and celery and sauté for 5 minutes in deep saucepan in olive oil.
- Add ground beef, break up and cook.
- Add corn, kidney beans, tomatoes or tomato sauce, and butter.
- Add chicken broth and all spices and stir.
- Turn down heat to low and put on a lid.
- Cook for 15-20 minutes, stirring every 5 minutes or so.
- Cook until chicken broth has evaporated.
- Serve over egg noodles with shredded cheese on top.
- Enjoy!
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