Peppers, Beef & Macaroni

Recipe by Burned Toast
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add water to a large pot, place on stove and turn on high.
  • Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
  • When the water boils, add the shell macaroni.
  • Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
  • Drop ground beef into large frying pan on medium heat.
  • When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
  • When the macaroni is done, add it to the pasta sauce.
  • When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
  • Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.
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