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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From . This recipe is so yummy. It makes a lot, though! To make this vegetarian, substitute one to two cans of drained, rinsed kidney beans for the ground beef. Ingredients:
1 (16 ounce) package elbow macaroni |
1 lb ground beef |
3/4 cup chopped onion |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 (8 ounce) can tomato sauce |
1 (1 1/4 ounce) 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.
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