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.

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