Cooking with EssExTee: Mexican Chop-suey

Feeds 1-6 people.

Brown 1-1.5lbs ground beef and some diced onions in a dutch oven or similar deep dish. Season with salt, pepper, garlic, and 2 tbsp of cumin while it cooks

Drain the beef and return to pan. Stir in a 15oz can of black beans (drained), an 8oz can of corn (drained) and one 16oz jar of salsa (not drained). Let that mix simmer covered for 10-15 minutes, stirring occasionally, and then remove from heat

Stir in one box of cooked elbow pasta, 1/2 cup shredded cheddar, and 1/2 can of refried beans. The beans will fight you at first but once they warm up they’ll stir easily.

Spoon into bowls and garnish with more cheese and some sour cream.