Beefaroni

Beefaroni has always been one of my favorite go-to recipes.  It's on the table in less than 30 minutes, with a minimum of slicing and dicing.  This is one of the recipes I had to teach oldest child how to make while he was home over break. 

If you want to make this vegetarian, substitute in your fake meat of choice for the ground beef.

Beefaroni 

Ingredients:
1 pound ground beef
1 onion, diced
1 can chopped green chiles (these are the small cans)
1 (14 ounce) can of the bean of your choice, drained and rinsed
1 (14 ounce) can of diced tomatoes
1 (10 ounce) bag of sweet kernel corn
1-2 tsp. each of the following (season according to your taste)
cumin
chili pepper
basil
oregano

1 cup macaroni noodles (I use gluten free noodles.)
Extra water on hand, to thin beefaroni as it stews.

In a large skillet, brown the ground beef and onions.  Drain the fat and return to heat.
Add the green chiles, beans, tomatoes, and corn to the mix, stir well.

Add the seasonings, and stir again.

Bring mixture to a boil.

Add the one cup of macaroni, reduce heat, cover and simmer for 10 minutes.

STIR OFTEN, adding water to the pot as needed to keep the macaroni from sticking to the pan.  I usually end up adding about a half cup of water, 1/4 cup at a time while it's stewing.

Remove from heat and serve.