Ingredients:
1 lb extra lean ground sirloin
1 small onions, chopped
16 ounces can tomato sauce
16 ounces can water, use the empty tomato sauce can
16 ounces can diced tomatoes and green chilies, undrained
3 cups uncooked elbow macaroni
1/4 teaspoon salt
1/4 teaspoon pepper
1/2-1 teaspoon cumin
1/8-1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon dried cilantro
1/2 cup milk
2 -2 1/2 cups shredded cheddar cheese, can use cheddar-jack
Directions:
In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn’t be that much if you’ve used the extra lean ground sirloin).
Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil.
Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender.
Add milk and cheese and stir well, until cheese is smooth and melted.
Serve.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.