Beef Recipes: Indiana Chowder a 30 Minute Meal
  • 1 (8 oz) bag wide egg noodles
  • 1 lb hamburger meat
  • chili powder (or half of a pkg. taco seasoning)
  • onion, chopped
  • 1 clove garlic, minced (I use jarred minced garlic)
  • 1 can corn, drained (I prefer to use frozen)
  • 1 can peas, drained (I prefer to use frozen)
  • 1 can Rotel
  • 1 cup shredded cheese
  • salt and pepper to taste
  1. In a large pot, bring water to a boil for the noodles.
  2. Brown your hamburger meat and onion over a medium heat in a skillet.
  3. Add the garlic and salt and pepper according to your taste.
  4. Sprinkle in the taco seasoning or chili powder. (I used chili powder and just added about 1 teaspoon. Season it accord to your liking.)
  5. Once the beef is browned, add the corn, peas and Rotel.
  6. Combine the meat and veggies well. Continue to cook over medium heat, stirring occasionally.
  7. By this point your water should be boiling for the noodles. Add the noodles to the water and bring to a boil according to the package directions. Generally they cook in about 8 minutes or less.
  8. Once the noodles are done, drain and return back to the pot.
  9. Pour the meat mixture into the pot with the noodles. Stir to combine.
  10. Place the pot back on the still warm burner. (The burner is off, but still heated.)
  11. Cover the top with shredded cheese. Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
  12. Plate it up and you're good to go.
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