Total TimePrep: 25 min. Cook: 5-1/2 hours
Substituted 1 TBSP Hungarian paprika for half of the chili powder.. Tuned the spiciness down a bit, and added a layer of flavor.
Love this dish- my favorite Taste of Home recipe.
Good. I over cooked it so the pasta was mushy. Be careful.
I make this recipe weekly. However, I have tweeked it quite a bit. I also add fresh mushrooms and instead of the regular diced tomatoes, I use hot rotel. I also add one addition tablespoon of chili powder. Needless to say, it is so hot, it makes my nose run. But I LOVE spicy foods so it's perfect. Also, the elbow macaroni would always overcook. I would take it out early to avoid this and it would still end up overcooking. Therefore, I now use penne pasta because it is thicker and it almost never gets mushy.
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A little watery and bland
I really liked this, my husband however thought it was 'gritty' but I doubt that had anything do with the recipe. Maybe it was the brand of beans or tomatoes I used.... We found it had just the right amount of kick but we eat a lot of spicy foods.
My family raved about this! It is low in fat-but has vibrant flavor and so easy to make!
This was very good. Boy, it was spicy-just like it claimed. My husband loved it as he likes spicy food. I really liked it too, even though I don't usually like anything that is too spicy. Will definitely make again.
I thought this was great and very easy. I liked the calorie count but I added a few calories by dolloping with sour cream. I did not find it too hot but it could have been the sour cream that dampened that as I do not like really hot foods.Changes I made: I used 1T chili powder and 1T of Paprika. I used one can of black beans and one can of kidney beans rather than 2 kidney beans. Yummy.