*Ingredients
°1/2 lb macaroni
°1 1/2 lb ground beef
°1 large onion, diced garlic salt, pepper, chili powder and hot sauce to taste
°2 cans (14.5 oz) whole stewed tomatoes, undrained
°2 tablespoons ketchup
°Tomato juice as needed
*directions
Cook macaroni al dente according to package directions. While cooking, brown the ground beef and onion together in a very large skillet or casserole dish.
Drain and season with spices to taste. In a large bowl, mash the tomatoes with a potato masher and add to the beef with the ketchup. Drain the macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
I didn't need to add any tomato juice to mine, but if you like yours extra juicy, you can add as much tomato juice as you want. Phyllis adds it to her leftovers which I would also recommend as the noodles tend to soak up all the juice over time.
Enjoy !
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