Chris Bryant, Johnson City, Tenn.
- 8 oz. uncooked elbow macaroni
- 1 lb. ground chuck
- 1 medium onion, chopped
- Vegetable cooking spray
- 2 (14-1/2 oz.) cans Italian stewed tomatoes, undrained
- 1/4 c. ketchup
- 1 t. ground red pepper
- 1/2 t. salt
- 4 oz. cheddar cheese, shredded
Cook elbow macaroni according to package directions, omitting salt.
Cook beef and onions in a large skillet coated with cooking spray until beef crumbles are no longer pink. Drain well.
Stir stewed tomatoes, ketchup, red pepper and salt into skillet.
Cook until thoroughly heated.
Stir in cooked macaroni.
Sprinkle with shredded cheese and serve immediately.