Sometimes, I add a 15 oz. size can of corn (drained) to this casserole-- as you can see in the picture above, the corn is in because... it adds color.
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 lb. lean ground beef, browned and drained
- 2 of 15-16 oz. cans diced or stewed tomatoes (If you like a little 'kick', use tomatoes to which green chilies have been added-- or, just one of the cans with chilies.)
- 1 of 16 oz. can of water
- 1/2 lb. elbow macaroni, uncooked (this is about 2 cups with a little heap)
- 1 of 15-ounce can of corn (optional for adding another color)
- Cheddar cheese (optional, and added when casserole is totally done)
2. In a skillet, brown the ground beef and drain off excess grease.
3. Combine the onion/garlic mixture, browned hamburger, undrained tomatoes, water, UNcooked macaroni, corn (optional), salt and pepper in a heavy dutch oven or casserole dish that has been prepared by lightly greasing, or spraying with non-stick oil.
4. Cover tightly and put into 350-degree oven for 30-40 minutes, or until uncooked macaroni is tender. To avoid having 'overcooked macaroni', check after 30 minutes to see how this is doing with your oven.
Some prefer to add a 'blob' of sour cream...To add a bit more interest and 'color', I can see adding a 15 oz. can of little black beans to this recipe.