Submitted by Marie Biggers, Fair Grove, Mo.


2 C elbow macaroni (about 8 ounces)

1 pound ground beef

1 C chopped onion

1 C tomatoes, chopped

1 tsp sugar

1 tsp salt

Freshly ground pepper to taste

1 clove garlic, crushed

1/2 Tbsp chili powder (more can be added)

1/4 tsp Tabasco, optional


Sauté ground beef and onion until met is lightly browned, drain fat. Add tomatoes, sugar and seasoning to mixture. Simmer over low heat for 45 minutes to an hour. Cook macaroni as package directs, drain and add to meat mixture; heat thoroughly.


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