Wagonwheel Skillet

Wagonwheel Skillet

1.5 lb ground chuck
Garlic salt and pepper to taste
1/2 cup water
3 tbsp onion flakes
2 1/2 tbsp Mexene chili powder
1 heaping tsp Chipotle chili powder
2 tsp roasted ground cumin
15-oz can black beans, drained and rinsed
15-oz can tomato sauce
8-oz thick & chunky taco sauce
1 cup frozen whole-kernel corn
16 oz hot, cooked wagonwheel pasta

Crumble the ground chuck in a large skillet with the garlic salt, pepper, water and onion flakes until the meat is nearly cooked through. Stir in the chili powders and cumin and continue to cook until done. Add the black beans, tomato sauce, taco sauce and corn and simmer while you cook the pasta. Drain pasta and stir into skillet. Serve hot.

This is also very good topped with shredded Mexican blend cheese and crushed corn chips and baked in a casserole dish until the cheese melts. Serve with a dab of sour cream.

My recipe...been making it for years and years.