(I have REALLY got to get a better camera.) Anyway, I browned 1/2 pound of ground beef with one medium yellow onion, white pepper, cayenne pepper, chili pepper, and salt, then added 1/2 can of black beans, 1 can of rotel tomatoes with habaneros, and 1/4 cup of salsa. While that was simmering away, I boiled 4 servings of extra-wide egg noodles according to the package directions.
I combined the beef and bean mixture with the egg noodles, topped it all with reduced fat Mexican blend cheese, and popped it in a 325 degree oven for 20 minutes.
Again, I apologize for the poor picture quality. Eventually I will solve this problem. This dish is super easy and has a nice kick to it. If you don't like spicy, substitute the habanero rotel for the regular and leave out the spices.
Yves Saint Laurent via Bergdorf Goodman
Orange python? Yes please. Even better that it's on a tribute. I think I just drooled a little . . .