Ingredients:
1 pound lean ground beef
1 cup chopped onion
salt and pepper to taste
1 can ( 14 1/2 ounces ) diced tomatoes with garlic and onion, un-drained
1 cup water
1 cup uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
Sliced green onions and sour cream (optional)
Directions:
In a skillet over medium heat, cook beef and
onion until meat is no longer pink; drain. Season with salt and pepper.
Add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer
for 10 minutes or until macaroni is tender.
Stir in cheese.
Garnish with onions and sour cream if desired.
Yield: 4 servings.
Notes:
For a spicier flavor, substitute a can of
diced tomatoes with green chilies.
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