Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) package elbow macaroni, cooked
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Season with salt and pepper to taste.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked macaroni, browned beef mixture, condensed tomato soup, and diced tomatoes (undrained). Mix well.
- Pour the mixture into a 9×13 inch casserole dish. Spread evenly and top with the shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
- Add other vegetables like mushrooms, carrots, or peas to the beef mixture for added nutrition and flavor.
- Experiment with different types of cheese like mozzarella or Colby Jack.
- Add a pinch of red pepper flakes for heat.
- Ground turkey or chicken can be used as substitutes for ground beef.
- Use whole wheat pasta and lean ground beef to make a healthier version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg