- 1 lb. ground beef
- 1 cup chopped onion
- salt and pepper to taste
- 1 can (14.5 oz) diced tomatoes with garlic and onion (or plain), undrained
- 1 cup water
- 1 cup uncooked elbow macaroni
- 1 cup (4 oz) shredded cheddar cheese
- sliced green onions and sour cream to garnish, if desired
In a skillet over mdm heat, cook beef and onion til meat is no longer pink; drain if necessary. Season with salt and pepper, add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer for 10 minutes or til macaroni is tender. Stir in cheese. Garnish with onions and sour cream, if desired. 4 servings
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