Prep 10 mins
Cook 25 mins
This is an old Southern Living recipe originally submitted by Mrs. Ronnie Bumpus of Lampasas, Texas. I have modified it to suit our tastes.
- 1 lb bulk pork sausage
- 1⁄4 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1 cup uncooked elbow macaroni
- 1 (10 ounce) can rotel
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1⁄2 cup sour cream
- grated parmesan cheese
- Combine sausage, onion, and green pepper in a heavy skillet: cook until sausage is browned, stirring to crumble.
- Drain well.
- Stir in next 6 ingredients.
- Cover, reduce heat, and simmer 20-25 mins, stirring occasionally.
- Stir in sour cream; cook until thoroughly heated.
- Sprinkle with cheese.
This dish made a really nice lunch today with a side salad and some garlic drop biscuits. I had to change the recipe up some as I did not have all of the required ingredients, but I followed the recipe concept as best I could. I used Johnsonville chorizo vs. sausage and I had to sub a 14 oz. can of tomato sauce (plus some water) for the rotel (I was out). To spice it up, I used some dry taco seasoning to add the Mexican flavor to the dish. The outcome was really good. Next time I will definitely be prepared to make this dish as directed. Thanks for the post.