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Quick Tomato Mac 'n' Beef Recipe

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This one-skillet supper from the Taste of Home Cooking School Recipe Collection satisfies big appetites with its hearty mix of ingredients. (See page 66 for more about the cooking school.) For variety, add a cup of frozen vegetables or drained canned vegetables during the last 5-7 minutes of cooking.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • Salt and pepper to taste
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 cup water
  • 1 cup uncooked elbow macaroni
  • 1 cup (4 ounces) shredded cheddar cheese
  • Sliced green onions and sour cream, optional

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni.
  2. 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.
Editor's Note: For a spicier flavor, substitute a can of diced tomatoes with green chilies.
Originally published as Quick Tomato Mac 'n' Beef in Quick Cooking November/December 1999, p33

Reviews for Quick Tomato Mac 'n' Beef

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   (3)
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4 Star
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MY REVIEW
Reviewed Aug. 9, 2013

I made this for Christmas one year and everyone raved over it. I always double the recipe and only use 1/2 pound more ground beef. I also only use diced tomatoes and when I double I substitute one can of mild Ro-tel. It adds a nice kick to the flavor. I use dehydrated onion because my family isn't wild about a lot of onions in their food.

MY REVIEW
Reviewed Sep. 22, 2012

This is one of my favorite fast recipes! You can use any flavored tomato. I always add a cup of frozen mixed vegetables.

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