A nicely seasoned, basic casserole made with macaroni, ground beef, bell pepper, onion, garlic, Rotel tomatoes, Velveeta and topped with cheese.
Ground Beef Casserole II
I had thawed out some nice bone-in ribeyes tonight, but ended up just cooking The Cajun's for him because I wasn't really in the mood for a steak. I know... crazy, huh?
No, instead, me ... I wanted some comfort food tonight, and to me tonight that meant a casserole!
Meaning, leftovers for him for dinner tomorrow too.
Anyway, the first time that I made this casserole dish I used a box of macaroni and cheese but this time, I only had plain elbow macaroni, Velvetta leftover from when I made Queso Dip, Rotel tomatoes, a few slices of Provolone cheese, so I figured I could work with that!
If you don't like spicy, just stick with regular diced tomatoes instead, and adjust the chili powder to taste.
It's just a good, basic casserole perfect for those busy nights when you don't want to have to think too much about what to put on the table.
Here's how to make it.
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