• 1/2 Pound macaroni.
• 1 1/2 Pounds ground beef.
• 1 Large onion, diced
• Garlic salt, pepper, chili powder, and hot sauce to taste.
• 2 (14.5 Ounes) cans whole stewed tomatoes, undrained.
• 2 Tablespoons ketchup.
• Tomato juice as needed.
How to Make:
-Cook the macaroni to al dente according to package directions.
-While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
-Drain and season with spices to taste.
-In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
-Drain macaroni and add to the beef mixture, stirring well.
-Taste and add additional seasoning as needed.
-I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.
-Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
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