Ingredients

• 1 cup elbow macaroni
• 1 cup chopped celery
• 0.5 large green bell pepper , chopped
• 1 pound ground beef
• 1 small onion , chopped
• 2 , 14.5 ounce
• 2 , 10.5 ounce
• 1 , 15 ounce
• 0.13 cups brown sugar
• salt and pepper to taste

Instructions

1. 1 Bring a medium pot of lightly salted water to a boil. Add macaroni; cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Place celery and bell pepper in a small saucepan; cover with water. Bring to a simmer over medium heat and cook until tender; drain.
3. 3 Cook and stir ground beef in a large heavy skillet over medium heat until crumbly and evenly browned. Add onion; cook and stir until tender and translucent. Drain excess fat.
4. 4 Add celery and bell pepper to beef-onion mixture in the skillet. Stir in diced tomatoes, condensed soup, kidney beans, and brown sugar until evenly combined; season with salt and pepper. Stir in macaroni and cook until heated through.

Nutrition per serving