I used to be a single mother of three, working full-time. My mornings started out around five, and by the time I got home from work, I was exhausted. Yet I still wanted to be able to cook meals for my kids rather than just ordering a pizza.
This recipe is simple, and can be made in about 20 minutes. My kids beg for this recipe, and I have to make sure to make it at least twice a month or else I will have mutiny in my house! I love the fact that this gives them a full serving of veggies, meat, and starch – serve with milk and you have a fully balanced meal.
I should also note that it reheats well – so well, in fact, that my kids beg for leftovers.
Servings: 6Prep Time: none Cook Time: 20
1 lb. ground beef
1 pkt. taco seasoning
1 small can mushroom soup
2 cups elbow noodles (measured dry), cooked
1 can sweet corn
I usually cook up the ground beef while the noodles are in the water – they tend to be done around the same time. Mix all the ingredients together and serve!
Hints: If you dump the can of corn in your strainer before straining the noodles, the hot water heats up the corn so you don’t have to use another pan.
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