Components
- 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.
continued on next page
