Ingredients:
1 (16 ounce) boxes elbow macaroni
2 lbs lean ground beef
2 tablespoons minced garlic
1 -2 medium onions, chopped
3 tablespoons olive oil
1 (13 ounce) cans stewed tomatoes
1 (13 ounce) cans tomato sauce
2 packages taco seasoning mix ( low-salt if desired)
3 cups shredded sharp cheddar cheese
garlic powder or pepper or dill, as desired
Directions:
Saute onions and garlic in olive oil for about 10 or 15 minutes over medium heat until wilted.
Remove from pan.
Saute ground beef until browned.
Return onions and garlic to pan and add canned tomatoes, tomato sauce and taco/other seasonings, mixing well; lower heat and let simmer for about 10 minutes or until heated through.
Meanwhile, cook pasta for about 6 minutes so still slightly firm (do not overcook).
Drain pasta and put into large bowl, keeping warm.
Pour ground beef mixture over pasta in bowl.
Add 1 cup of shredded cheddar cheese and mix will.
Pour everything into a 9″X13″ glass baking pan.
Top mixture with remaining 2 cups of shredded cheddar cheese.
Bake at 350F for about 20 minutes or until cheese is melted and casserole is bubbly on sides.
When serving, add a scoop of sour cream on side of plate if desired.
Serve with a crisp salad, ranch-flavored Doritos, and sangria.
Servings: 6-8
Time preparation: 30 min.
Time total: 50 min.