Illustration for article titled Cooking with EssExTee: Mexican Chop-suey

Feeds 1-6 people.

Illustration for article titled Cooking with EssExTee: Mexican Chop-suey
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Brown 1-1.5lbs ground beef and some diced onions in a dutch oven or similar deep dish. Season with salt, pepper, garlic, and 2 tbsp of cumin while it cooks

Illustration for article titled Cooking with EssExTee: Mexican Chop-suey
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Drain the beef and return to pan. Stir in a 15oz can of black beans (drained), an 8oz can of corn (drained) and one 16oz jar of salsa (not drained). Let that mix simmer covered for 10-15 minutes, stirring occasionally, and then remove from heat

Illustration for article titled Cooking with EssExTee: Mexican Chop-suey
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Stir in one box of cooked elbow pasta, 1/2 cup shredded cheddar, and 1/2 can of refried beans. The beans will fight you at first but once they warm up they’ll stir easily.

Illustration for article titled Cooking with EssExTee: Mexican Chop-suey
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Spoon into bowls and garnish with more cheese and some sour cream.

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