Ingredients
- 1/2 lb macaroni
- 1 1/2 lbs ground beef
- 1 large onion, diced
- garlic salt, pepper, chili powder, & hot sauce to taste
- 2 (14.5 oz) cans whole stewed tomatoes, undrained
- 2 tablespoons ketchup
- Tomato juice as needed
How to make it
- Cook the macaroni to al dente according to package directions.
- While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
- Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
- Drain macaroni and add to the beef mixture, stirring well.
- Taste and add additional seasoning as needed.
- I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.
- Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.