Every so often, I cook a new meal that I think, Hey... I should catalog that for when my boys are older and they come home from practice with 3 sweaty friends and they are all hungry and this is something that will fill them up for cheap and also sneaks in a few veggies.
Here is one of those meals...
This is from Taste of Home but I made a few modifications...
you're gonna need a large skillet.
- 1 package (7 ounces) small pasta shells
- 1-1/2 pounds ground beef we use 1 pound of ground buffalo
- 1 large onion, chopped
- 3 medium carrots, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 3 cups cubed cooked red potatoes I cooked the red potatoes while I chopped the other veggies
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cans (8 ounces each) Hunt’s® Tomato Sauce
- I also added 1/2 cup of ketchup & 1/4 cup worcestershire
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper I also added 1 T chili powder
- 1 cup (4 ounces) shredded cheddar cheese
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.
- Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted. Yield: 6 servings.