Ingredients
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1 (16 ounce) box elbow macaroni
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2 lbs lean ground beef
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2 tablespoons minced garlic
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1 -2 medium onion, chopped
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3 tablespoons olive oil
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1 (13 ounce) can stewed tomatoes
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1 (13 ounce) can tomato sauce
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3 cups shredded sharp cheddar cheese
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pepper or dill, as desired
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2 packages taco seasoning mix (low-salt if desired)
Instructions
- Sauté onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
- Remove from pan.
- Sauté ground beef until browned.
- Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
- Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook).
- Drain pasta and put into large bowl, keeping warm.
- Pour ground beef mixture over pasta in bowl.
- Add 1 cup of shredded cheddar cheese and mix will.
- Pour everything into a 9X13 glass baking pan.
- Top mixture with remaining 2 cups of shredded cheddar cheese.
- Bake at 350º for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
- When serving, add a scoop of sour cream on side of plate if desired.
- Serve with a crisp salad, ranch-flavored Doritos, and sangria.