(This is NOT my picture)
1 lb. ground beef
1/4 cup taco seasoning
1 medium onion, chopped
1 8 oz. can tomato paste
2 large cans baked beans
1 can kidney beans, drained and rinsed
2 teaspoons dry mustard
2-3 cups water
Hot Cooked Spaghetti Noodles
Shredded cheddar cheese
In a large skillet, cook beef until no longer pink; drain. Add onion and cook until onion is tender. Add taco seasoning and stir to combine. Add tomato paste, beans and mustard. Mix well. Gradually add water until desired consistency is reached. Bring all to a boil; reduce heat and simmer for 15-30 minutes (the longer the better). Serve over noodles and top with cheese!
Note:
-I like to use leftover taco meat from tacos, if we have it.
-Most of the time, I make this early in the day and put it all in the crock-pot on warm.
-I also will cook the noodles ahead and just place in a colander and rinse with hot water to re-heat them.
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