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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Marissa Undercofler of Howard, Pennsylvania, this dish uses three different applications of tomatoes. And it's a hearty way to warm up, and fill up, this winter! Ingredients:
1 package (16 ounces) elbow macaroni |
1 pound ground beef |
3/4 cup chopped onion |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (8 ounces) tomato sauce |
1 envelope taco seasoning |
shredded cheddar cheese |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3. Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Yield: 6 servings.
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