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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I first started making this in the 1950's when I needed to feed many mouths on a budget. My husband and I are empty nesters now and I've had a hard time cutting back on serving sizes. It's a good thing my husband likes leftovers.Alice Marie Caldera, Tuolumne, California Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
2 teaspoons salt |
1 teaspoon chili powder |
1/4 teaspoon pepper |
1 package (16 ounces) elbow macaroni, cooked and drained |
1 package (10 ounces) frozen mixed vegetables, thawed |
2 cans (6 ounces each) tomato paste |
2 cups water |
1 cup (4 ounces) process cheese (velveeta) |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, chili powder and pepper.
2. Place macaroni in a greased 4-qt. baking dish; top with mixed vegetables and beef mixture. Combine tomato paste and water; pour over meat. Sprinkle with cheese.
3. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 12 servings.
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