"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 large can of chili w/ beans 1 15 oz. can or 2 small cans of Mexicorn (drained) 8-12 oz. elbow macaroni 2 c. sharp cheddar cheese, shredded
Cook macaroni according to directions. In a 12" skillet cook chili on low heat. Add mexicorn and stir. Drain cooked macaroni and add to chili stirring thoroughly. Cover entire skillet with shredded cheddar cheese. Simmer until chili is hot and cheese is melted through.
Ingredients can be adjusted according to preference.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.