Beefy Macaroni with Stewed Tomatoes
Ingredients:
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1 pound elbow macaroni
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1½ pounds ground beef
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1 medium onion, diced
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1½ teaspoons garlic salt (or to taste)
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½ teaspoon black pepper (or to taste)
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1–2 teaspoons chili powder (optional)
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A few dashes of hot sauce (optional)
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2 cans (14.5 oz each) whole stewed tomatoes, undrained
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1 can (8 oz) tomato sauce
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Shredded cheddar cheese (optional, for topping)
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Fresh parsley or green onions, chopped (optional, for garnish)
Instructions:
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Cook the Macaroni:
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente (firm to the bite). Drain and set aside. -
Brown the Beef and Onion:
While the pasta is cooking, heat an extra-large skillet or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring often, until the beef is browned and the onion is soft and translucent, about 7–10 minutes. -
Drain and Season:
Drain excess grease from the skillet. Season the beef and onion mixture with garlic salt, black pepper, chili powder, and hot sauce (if using). Stir well to mix everything evenly. -
Prepare Tomato Mixture:
In a large bowl, use a potato masher to break down the undrained whole stewed tomatoes into smaller chunks. Add the mashed tomatoes and the tomato sauce to the beef mixture in the skillet. Stir to combine. -
Combine with Macaroni:
Add the drained, cooked macaroni to the skillet. Stir everything together until the pasta is well-coated in the sauce and the ingredients are evenly distributed. Let it simmer on low heat for 5–10 minutes, allowing the flavors to blend. -
Serve:
Taste and adjust seasoning if needed. Serve hot, optionally topped with shredded cheddar cheese and a sprinkle of chopped parsley or green onions for freshness.
