Beef and Macaroni Bake
Karen
ingredients
- 8 oz. elbow macaroni or small shells, cooked, drained
- 2 tbls. olive oil
- 1 cup chopped onion
- 3 ribs celery, chopped
- 1 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 3 medium cloves garlic, minced
- 1 lb. extra-lean ground beef
- 2 tsp. cajun seasoning
- 2 cans (14.5 oz) tomatoes, undrained, diced
- 2 tbls. tomato paste
- 1/2 tsp. salt, or to taste
- 1/8 tsp. black pepper, or to taste
- 2 1/2 cups shredded cheddar cheese, divided
directions
- 1
Heat olive oil in a large saucepan or dutch oven over medium heat; add onion, celery, green and red pepper, and garlic. Continue to saute the vegetables, stirring frequently, until the chopped onion is tender. Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun seasoning, tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, as desired. Transfer to a lightly greased 13 x 9 inch baking pan. Cover with foil.
- 2
Bake the covered casserole in a 350 degree oven for 20 to 25 minutes, or until hot and bubbly. Top with the remaining 1/2 cup of cheese and cook, uncovered, for 5 - 10 minutes longer.
- 3
Serves 6 - 8.
Source: Karen
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