Aunt Ellen’s Mexican Luncheon

by: Blue

Move over Hamburger Helper, I’m about to rock your world! This is a dish that I can remember having as a kid, one of those fallback family recipes that’s always fantastic and fast. Sue included this in her “From Our Mother’s Hands” recipe collection – all of those recipes will be added to Blue Cooks over time.

1 pound ground beef
1 cup diced onion
1 cup diced bell pepper
8 ounces macaroni (2 cups) macaroni, uncooked
1 one pound can tomatoes, undrained
1 cup sour cream
1 1/2 cups milk
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt

Brown hamburger. Add onion and bell pepper and cook until soft. Add remaining ingredients, cover and simmer at low temperature for 20-25 minutes.

Variations:

Sometimes I like to use Rotel instead of tomatoes, it kicks up the spice a bit. 1/2 cup of sofrito (thrown in when you add the macaroni) is also a great addition. And in my kitchen Hatch Green Chiles often make an appearance in this dish, go figure.

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