- 10 Min
- COOK TIME
- 20 Min
- READY IN
- 30 Min
Got a cravin' for a beefy, cheesy dish? Then look no further! This robust entree will quickly become a weeknight favorite at your house.
What You'll Need:
8 ounces uncooked small elbow macaroni
1 pound ground beef
1 onion, chopped
2 (14-1/2-ounce) cans Italian stewed tomatoes, undrained
teaspoon ground red pepper
1 cup (4 ounces) shredded Cheddar cheese
What To Do:
- Cook elbow macaroni according to package directions; drain.
- Cook ground beef and onion in a Dutch oven coated with cooking spray over medium-high heat until ground beef crumbles and is no longer pink. Drain well; pat with paper towels.
- Stir stewed tomatoes and next 3 ingredients into skillet; cook until thoroughly heated. Stir in cooked macaroni. Sprinkle with shredded Cheddar cheese, and serve immediately.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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