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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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I'm fortunate to have a husband who loves to cook; He's always digging through cookbooks in search of new recipes. We enjoy grocery shopping and coming home to spend time together in the kitchen. - Miriam Wages, Arnoldsville, Georgia Ingredients:
2 quarts water |
3 medium potatoes, peeled and cubed |
3 medium carrots, sliced |
1 medium onion, chopped |
2 celery ribs, chopped |
1 teaspoon salt |
1 pound ground beef, cooked and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8-1/4 ounces) peas, drained |
1 can (8 ounces) tomato sauce |
3/4 cup ketchup |
2 tablespoons prepared mustard |
1 tablespoon chili powder |
1 garlic clove, minced |
1 teaspoon garlic salt |
1 teaspoon dried thyme |
dash hot pepper sauce |
dash pepper |
1 cup elbow macaroni, cooked and drained |
Directions:
1. In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
2. Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Cover and simmer for 30 minutes. Add macaroni; simmer 10 minutes longer or until heated through. Yield: 20 servings.
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