Ingredient Amount
Ground beef 1.5 pounds
Elbow macaroni 8 ounces
Onion, chopped 1 medium
Stewed tomatoes Two 14.5-ounce cans
Ketchup 2 tablespoons
Seasonings Salt, pepper, garlic/onion powder, chili powder (to taste)
Tomato juice As needed
Optional: Bell pepper 1, diced (for crunch)
continued on next page
Begin by boiling the macaroni until it’s just al dente—firm to the bite. You want it to hold up well when mixed with the sauce later on.
In a large skillet or Dutch oven, cook the ground beef and chopped onion over medium heat until the beef is browned. If you’re using bell pepper, add it in for extra color and texture.
Drain off any excess fat, then season the beef mixture with salt, pepper, garlic or onion powder, and a dash of chili powder. Feel free to adjust the spices to your liking.
Roughly mash the stewed tomatoes and stir them into the beef. Add the ketchup for a hint of sweetness and tang. Then, fold in the drained macaroni.
Mix everything thoroughly until well combined. Add a splash of tomato juice if you prefer a saucier consistency. Taste and tweak the seasoning as needed.
continued on next page
