* ingredients:
° 1 pound ground beef 85% lean
° ½ cup diced onions
° 1 15.5 oz manwich sauce
° 2 1/2 cups chicken broth
° 1 14.5 oz. Tomatoes can be chopped, not drained
° Half a pound of uncooked pasta
° 8 oz. Velveta cheese
° 1 c frozen or drained corn from can
° 1 1/2 c cheddar cheese
* Methods
* Preheat the oven to 375 degrees.
* Cook ground beef and shredded meat in a large, high-walled saucepan over medium-high heat for 2 minutes. Add the onions and cook for another 5 minutes, or until the meat turns brown and the onions soften. Strain the grease.
* Add liquids: mango sauce, chicken broth and diced tomatoes.
Bring the mixture to a gentle boil, then add the pasta and stir.
* Cover and let it boil gently until soft. Stir several times all the time to make sure the pasta doesn't stick to the bottom of the pot. Add a few minutes more than indicated on the can as we bring to a gentle boil. Taste the pasta before continuing.
* Reduce the temperature to low. My heart is in the corn. Adding velveta cubes also putting lid on pot to it melts. Lift the lid and stir gently to combine.
* Transfering to greased 9" * 13" casserole plate .
* Covering with cheddar cheese.
* Cover and bake for 15 minutes. Remove the cover and serve!
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