1/2 pound mushrooms
1 pound lean ground beef
1 package chili seasoning
1 can beef broth
1 can (15.5 ounces) kidney beans, rinsed
1 can (6 ounces) tomato paste
1 cup medium salsa
2 cups elbow macaroni, uncooked
Cheddar cheese, to taste
Sour cream, to taste
Cilantro, to taste
In food processor with metal blade, pulse mushrooms until finely chopped. In large saucepan, brown meat and mushrooms with chili seasoning. In another saucepan, mix broth, kidney beans, tomato paste, salsa and macaroni. Bring mixture to boil and cover. Simmer on low 15 minutes, stirring occasionally. When noodles are al dente, stir in browned meat and mushrooms. Serve topped with cheese, sour cream and cilantro.
Source: Mushroom Council