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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This is a dish I created when the cupboard was getting pretty bare. It tastes great and is very easy to make, so it's a great week-night dish when your back's to the wall with no time and everyone is hungry. Even though the recipe calls for Lawry's taco seasoning, other brands (or homemade) would work equally well. I made this with macaroni, but other small pasta would be just as good. If you use regular tomatoes instead of roma tomatoes, add in a good squirt of ketchup or tomato sauce or paste to make up for the lack of tomato pulp. Ingredients:
1 lb ground beef |
1 large onion, chopped |
1 (1 1/4 ounce) package lawry's taco seasoning |
1 1/2 cups water |
3 romano tomatoes (chopped) |
2 cups dry pasta (cooked in salted water) |
1 3/4 cups monterey jack cheese (grated) |
Directions:
1. Boil the pasta per package directions. When done, drain off the water.
2. Meanwhile, brown the ground beef in a large pot. (A frypan isn't big enough after adding the pasta.) Add the chopped onions and saute with the beef until the onions are translucent. Add the taco seasoning, water, chopped tomatoes, and cooked macaroni. Simmer about 30 minutes or until the tomatoes start to fall apart. Add 1 1/2 cup of the cheese and stir until it is melted. Serve with a sprinkle of the reserved unmelted cheese on each bowl.
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