Noodles in a mild tomato sauce with ground beef and cheese, an easy weeknight meal this goulash is also great left over. I sometimes add frozen or thawed peas to sneak in some veggies. You can really use any kind of pasta.
Ingredients
- 1 package elbow macaroni , 16 ounce
- 1 pound ground beef
- 1 can tomato soup , 10.75 ounce
- 1 can tomato sauce , 8 ounce
- 0.5 cups shredded Cheddar cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain and return to pot.
-
3
Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
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4
Stir tomato soup and tomato sauce into beef, then stir mixture into macaroni. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
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5
Bake in the preheated oven until cheese melted, 10 to 15 minutes.
Nutrition Facts
Per serving
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