Tuesday, March 16, 2010
1 package (16 ounces) elbow macaroni
1 pound ground beef
3/4 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained (I have a bunch of this "Mexican Blend" with cilantro and lime in it. It is actually pretty spicy, but it tasted pretty good in this.)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
Shredded cheddar cheese
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.
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.
Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Yield: 6 servings.