I prepare for this crowd-pleasing dinner ahead of time by putting together convenient pantry kits. I portion out the dry macaroni and spices into individual containers, then store them in a paper bag along with the canned tomatoes. —Darlene Brenden, Salem, Oregon
Ingredients:
1 pound of ground beef
2 cans of stewed tomatoes (14.5 ounces each)
1/4 cup of dried minced onion
1 teaspoon of salt
1 teaspoon of chili powder
1/4 to 1/2 teaspoon of pepper
1/4 teaspoon of sugar
1 cup of uncooked elbow macaroni
Directions:
In a large skillet, cook the ground beef over medium heat until it’s no longer pink, then drain any excess fat.
Add the stewed tomatoes, salt, chili powder, pepper, and sugar to the beef. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
Stir in the uncooked macaroni. Cover the skillet and let it simmer for 15 minutes.
Uncover and continue simmering until the macaroni is tender and the sauce has thickened to your liking.
Nutrition Information (per 1 cup serving):
- Calories: 289
- Fat: 11g (Saturated Fat: 5g)
- Cholesterol: 56mg
- Sodium: 858mg
- Carbohydrates: 25g (Sugars: 8g, Fiber: 2g)
- Protein: 24g