1 lb. ground beef
1 cup chopped onion
1 cup (4 oz.) dried elbow macaroni
1 can (14.5 oz.) diced tomatoes
1 cup (4 oz.) shredded cheddar cheese
Brown meat and onion in large skillet; drain. Season with salt and pepper, if desired. Add undrained tomatoes and 1 cup water; bring to boil. Stir in macaroni. Cover and simmer 10 minutes or until pasta is tender. Stir in cheese. Garnish with sliced green onions and dairy sour cream, if desired.
No comments:
Post a Comment