Mexican Casserole


I’m not a big fan of Mexican food. In fact, I cringe when our friends invite us to go to Mexican restaurants. I go anyway, and I usually chug margaritas while eating only a small appetizer. I only like fake Mexican food, like Taco Bell. I love_Taco Bell. This meal tasted like something that you would order at a Mexican restaurant. I thought it was ok, but I do think that most people would really enjoy it. It’s just a matter of personal taste.


The recipe calls for 2 cups of cooked macaroni noodles. I bought a box that was 16 oz. Two cups, right? I just dumped the entire box into my boiling water and cooked it. It’s definitely more than 2 cups after it is cooked. I ended up only using a fraction of it. I guess I’ll be putting the leftover noodles in the fridge and cooking spaghetti or something soon. I did add one thing: jalepeneo juice. I felt that if it was a “Mexican” dish, it should at least have something Mexican-ish in it.


“There are a lot of different flavors dancing around in my mouth, and I’m not sure how I feel about it yet.” That’s how my husband described it. He eventually (after analyzing the food thoroughly) decided that he liked it. I haven’t been cooking lately because my husband was on a two-week business trip, where he only came home for the weekend. I thought it was pointless for me to cook for one, but now I’m back!


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2 cups cooked elbow macaroni, 1_lb “hot” bulk sausage, 1 chopped bell pepper, 1 chopped onion, 1/2 cup milk, 1_pt sour cream, 1 can of tomatoes drained and chopped, 1 tsp chili powder, 4 oz grated cheddar cheese.


Crumble and brown sausage in large skillet. Drain well. Add onion and bell pepper, cook until soft. Remove from heat and add macaroni, tomatoes, milk, sour cream, and chili powder. Mix well. Pour into large casserole dish and top with cheese. Cook at 350 until heated through and cheese is melted and bubbly.