taco-roni

Name: Taco-Roni
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 can(s) (15oz ea) chef boyardee beefaroni pasta; 1 can(s) (14.5 oz) diced tomatoes (drained); 1 can(s) (15oz) black beans (drained & rinsed); 1 cup(s) frozen (or in our case canned) corn; 1 teaspoon(s) ground cummin.; - top with shredded cheese of your choice and broken tortilla chips

(1 RATING)

35 Pinches 2 Photos

Bonnie Hawkins

Atascadero, CA

Updated on May 19, 2013

"I will praise You, O LORD, with my whole heart; And I will tell of all Your marvelous works"Psalm 9:1 And, I will definitely make this every time we go camping!

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 6 (or 2 very hunger campers!)

Ingredients

2 cans (15oz ea) chef boyardee beefaroni pasta
1 can (14.5 oz) diced tomatoes (drained)
1 can (15oz) black beans (drained & rinsed)
1 cup frozen (or in our case canned) corn
1 teaspoon ground cummin.
- top with shredded cheese of your choice and broken tortilla chips

How To Make taco-roni

Step 1

First I must say you can find the OG recipe on the Chef Boyardee site... Now, place beefaroni through cumin in a large saucepan and stir.

Step 2

Bring to a boil over medium-high heat. Reduce heat, cover, and simmer 15 minutes.
Step 3

Top with TONS of cheese and tortilla chips. Actually, that part is up to you. We were VERY HUNGRY campers:)
Step 4

This is a MUST on camping trips! It's so easy, and filling. Well, if you're sharing with 6 people you may need to add bread and a salad or something. But who takes salad camping?!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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