Total Time
20mins
Prep 10 mins
Cook 10 mins

from Cook's Country Magazine

Ingredients Nutrition

Directions

  1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes.
  2. Drain beef, leaving 2 tablespoons fat in skillet, and reserve.
  3. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
  4. Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil.
  5. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  6. Season with salt and pepper. Sprinkle with cheese. Serve.

Reviews

(3)
Most Helpful

This was really good. Not over the top but a good quite week night recipe. Add a couple dashes tobasco to liven it up. Or add some sour cream to make it creamy, that's my prefered way. The kids loved it!!!! Thanks for posting.

Your Gourmet Girlfriend September 13, 2007

Excellent "mom food"! I have no idea why anyone would use Hamburger Helper when this dish is 100% superior in taste, just as easy to make and can't be much more expensive. I make mine with about a 1/2 teaspoon of cumin as a personal preference with my family, gives it more of a "chili-mac" taste. Other than that I don't change a thing. Always a hit for a mid-week meal or football Sunday. I serve it with cornbread. YUM!

steelsunflower January 04, 2013

I use this recipe often. It reminds me of chili-mac we used to have in the service. It is extremely easy and very tasty. I add Worcestershire and use 90% or better ground beef. It seems too simple and doesn't look like it would have enough seasoning to have a good flavor, but it is worth a try because it is fabulous!

nsomniak6 September 15, 2011

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