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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An easy, economical and tasty meal. My mother would make this for our family of 12 quite often and we always looked forward to it. I always add more tarragon. In place of the cheddar cheese, I melt Velveeta on top. Quick, easy and delicious. Enjoy! Ingredients:
1 (4 ounce) can sliced mushrooms (reserve liquid) |
2 tablespoons chopped onions |
1/4 teaspoon tarragon leaf |
2 tablespoons oil |
1 lb lean ground beef |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
2 (8 ounce) cans each tomato sauce |
2 cups elbow macaroni |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. In large skillet or pot saute onion, mushrooms and tarragon in oil until onion is tender. Add beef and brown lightly. Stir in S&P and garlic powder, tomato sauce and reserved mushroom liquid. Simmer uncovered 10 minutes stirring occasionally. Meanwhile cook macaroni as directed and drain. Add macaroni to skillet mix. Sprinkle cheese on top. Cover and heat until cheese melts.
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