• 1/2 lb macaroni
  • 1 1/2 lbs floor beef
  • 1 giant onion, diced
  • garlic salt, pepper, chili powder, & sizzling sauce to style
  • 2 (14.5 oz) cans complete stewed tomatoes, undrained
  • 2 tablespoons ketchup
  • Tomato juice as wanted

Easy methods to make it

  • Cook dinner the macaroni to al dente in response to package deal instructions.
  • Whereas it’s cooking, brown the bottom beef and onion collectively in an extra-large skillet or in a dutch oven.
  • Drain and season with spices to style. In a big bowl, mash tomatoes with potato masher and add to beef together with the ketchup.
  • Drain macaroni and add to the meat combination, stirring properly.
  • Style and add further seasoning as wanted.
  • I didn’t want so as to add any tomato juice to mine, however when you like yours very juicy you possibly can add as a lot tomato juice as you want.
  • Phyllis provides it to her leftovers, which I might additionally advocate, as a result of the noodles have a tendency to take in all of the juice with time.

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