Ingredients
- 2 lb ground beef
- 1 yellow onion chopped
- 3 cups dried elbow macaroni
- 1/2 cup water
- 2- 8 oz cans tomato sauce
- 1 Tbsp olive oil
- 2- 14.5 oz cans diced tomatoes DO NOT DRAIN
- 2 tsp dried basil
- 1/4 tsp each salt and pepper
- 1/2 tsp garlic powder
- 2 cups frozen corn kernels or canned
Make it step by step
- Chop the onion and cook along with the ground beef over medium heat in a large skillet. Cook until the beef is no longer pink. Drain and rinse with hot water. Set aside.
- Wipe the now empty skillet out with a paper towel and add the uncooked macaroni. Add the water, tomato sauce, olive oil, diced tomatoes with their juices, basil, salt, pepper, and garlic powder. Stir to combine and bring to a boil over medium heat. Place the lid on the skillet, reduce heat and simmer for 15 minutes, stirring halfway through.
- The macaroni should be al dente after 15 minutes of simmering. Add the cooked ground beef back to the skillet along with the corn, stir to incorporate and heat through, about 5 minutes. Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Erica Schmidt, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.