Do you love 30 minute meals? I love all easy recipes!
I wish I could take credit for this Indiana Chowder, but my it belongs to my sweet friend Kim and her family. Her and her husband’s family have been making it for years. It is really easy and reminds me a lot of goulash- another ground beef and noodles recipe.
(We have no idea where this dish got it’s name. If you read some of the comments you will see that many people have different names for this dish. I love that it is a family favorite everywhere and I adore hearing your stories.)
Ingredients Needed to Make this Group Beef and Noodle Recipe:
- 1 (8 oz) bag wide egg noodles (we love no yolks broad 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
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In a large pot, bring water to a boil for the noodles.
Brown your hamburger meat and onion over a medium heat in a skillet.
Add the garlic and salt and pepper according to your taste.
Sprinkle in the taco seasoning or chili powder.
I used chili powder and just added about 1 teaspoon. Season it accord to your liking.
Once the beef is browned, add the corn, peas and Rotel.
Combine the meat and veggies well.
Continue to cook over medium heat, stirring occasionally.
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.
Once the noodles are done, drain and return back to the pot.
Pour the meat mixture into the pot with the noodles.
Stir to combine.
Place the pot back on the still warm burner. (The burner is off, but still heated.)
Cover the top with shredded cheese.
Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
Plate it up and you’re good to go.
Serves this with a bread and dinner salad, or by itself.
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NOTE: Kim’s husband Mike insists this should be made with cheddar cheese slices placed on top and not shredded cheese. You may choose to switch out the shredded cheese and place 6-8 cheese slices on top of the casserole. Pop a lid on it and let it melt for 5 minutes or so. Make Mike happy, ok? 😉
The Best Ground Beef Recipes
- Skillet Hamburger Stroganoff Recipe
- Quick and Easy Ground Beef Recipes
- Hamburger Skillet Dish
- Beef Macaroni and Cheese Recipe
Indiana Chowder
Ingredients
- 1 (8 oz) bag wide egg noodles (we love no yolks broad 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
Instructions
- In a large pot, bring water to a boil for the noodles.
- Brown your hamburger meat and onion over a medium heat in a skillet.
- Add the garlic and salt and pepper according to your taste.
- Sprinkle in the taco seasoning or chili powder. (I used chili powder and just added about 1 teaspoon. Season it accord to your liking.)
- Once the beef is browned, add the corn, peas and Rotel.
- Combine the meat and veggies well. Continue to cook over medium heat, stirring occasionally.
- 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.
- Once the noodles are done, drain and return back to the pot.
- Pour the meat mixture into the pot with the noodles. Stir to combine.
- Place the pot back on the still warm burner. (The burner is off, but still heated.)
- Cover the top with shredded cheese. Place a lid on it and let it set for about 3-5 minutes until the cheese melts.
- Plate it up and you're good to go.
