Time 5h55m Yield 12 servings. Number Of Ingredients 15 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. , Cover and cook on low for 5-6 hours or until heated through., Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
Time 1h25m Yield 8 Number Of Ingredients 12 Steps:
Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes. Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes. Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In lg skillet on medium heat add tablespoon olive oil, onion and garlic. Saute till translucent. Add beef cook thoughly. Drain. Add can of tomatoes, oregano, water, and macaroni. Cover cook 10-12 minutes Add basil. Stir. Cook till water has cooked down. Serve. Note* Taste better the next day. Also if you don’t have the herbs handy, I suggest getting 2 16oz cans Del Monte tomatoes w/ basil, garlic, and oregano. It is just as good, if not better on the first day. Enjoy.
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni. Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes. Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.
Yield 4 servings Number Of Ingredients 13 Steps:
In a large pan, saute ground beef, garlic, onions, bell pepper in olive oil until browned. Drain. Add broth, tomato sauce, diced tomatoes, seasoning, bay leaves, and mix well. Lower heat and cover. Cook for about 20 minutes, stirring occasionally. Add in the uncooked elbow macaroni to the skillet. Stir well until everything is combined. Cover once again and simmer for about 20-30 minutes. Serve warm.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In a stew or dutch-oven pot, saute meat and chopped onions until brown. Pour off any grease (I use lean turkey, so I don’t have extra grease). Add to browned meat& onions all of the remaining ingredients (the order doesn’t matter). Stir and bring to boil, then turn down to medium-low or simmer and put lid on pot. Simmer 20 minutes or until noodles (or potatoes) are done. Stir occasionally to keep from sticking to bottom of pot.
