Difference between revisions of "Bolivian Chop Suey"
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* 1 (28 ounce) can diced [[tomato]]es | * 1 (28 ounce) can diced [[tomato]]es | ||
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# Cook Elbows according to package directions. | # Cook Elbows according to package directions. | ||
# Drain and set aside. | # Drain and set aside. | ||
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# After 30 minutes, add the elbows to the hamburg mixture and stir to coat. | # After 30 minutes, add the elbows to the hamburg mixture and stir to coat. | ||
| − | [[Category:Bolivian | + | [[Category:Bolivian cuisine]] |
| − | [[Category:Bolivian Vegetarian]] | + | [[Category:Bolivian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Macaroni Recipes]] | [[Category:Macaroni Recipes]] | ||
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[[Category:Chop Suey Recipes]] | [[Category:Chop Suey Recipes]] | ||
Latest revision as of 08:05, 14 July 2012
Description
Ingredients
- 1 (1 lb) box elbow macaroni, cooked according to package
- 1 lb hamburger
- 1 small Onion, chopped
- 2 cloves garlic, minced
- 1-2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 (28 ounce) can diced tomatoes
Procedures
- Cook Elbows according to package directions.
- Drain and set aside.
- In a large skillet, brown the hamburg, Onion and garlic together until the hamburg is done.
- Drain off the fat, return to skillet and add in the can of tomatoes.
- Add the oregano and salt, bring to a boil and then lower heat to a simmer.
- Let simmer for 30 minutes to blend flavors.
- After 30 minutes, add the elbows to the hamburg mixture and stir to coat.
