1 c chopped onion
1 clove garlic, minced
1 (14 ½ oz.) can diced tomatoes, undrained
1 c water
1 c uncooked elbow macaroni
1 c shredded cheddar cheese
sour cream (optional)
In a large skillet, cook beef, garlic, and onion until beef is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer 10 minutes or until macaroni is cooked. Stir in cheese. Garnish with green onions and sour cream if desired.
No comments:
Post a Comment