Here is what you need for my version:
1 lb ground beef
1.5 cups elbow macaroni
2 1/4 cups of water
3/4 cup of milk
1 can of diced tomatoes with green chilies
1 can of kidney beans
1/2 cup of shredded cheddar cheese *Note: This measurement is from original recipe, I didn't measure)
Seasoning Packet: (you can make these ahead of time and store in ziplock baggies)
1 tbsp corn starch
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic salt
1 tsp sugar
1) brown the meat, then drain.
2) Add macaroni, water, milk, tomatoes, kidney beans, and the seasoning packet ingredients.
3) Stir and let simmer for 12-20 minutes. (I'm not sure how long I left mine on b/c I was making a cake too. Just make sure noodles and beans are soft)
4) Add shredded cheese on top and serve.
It was a little bit on the spicy side for me so I might reduce the amount of chili powder next time. A dallop of sour cream might also make it a little less spicy. However, most people would probably consider the amount just fine as I'm a wuss with chili powder. I did have it stick to the bottom of the pan a little. Not sure if that was due to leaving it on the stove too long (paying attention to making the cake and frosting) or because it needed a little more liquid so just keep an eye on it if you try and make sure you don't burn it! :)
Andrew's Ruling: 4 out of 5
Becki's Ruling: 3 out of 5
Little spicy, but not too bad, and it tasted really good.
Austin's Ruling: 0 out of 5
Ate one bit, wouldn't open mouth for a second.