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|1 lb||ground chuck|
|1 medium||onion, chopped|
|1/3 c||red or green bell pepper chopped|
|2 c||elbow macaroni, uncooked|
|1 15 oz||1 15 oz. can of stewed tomatoes|
|1 15 oz||1 15 oz. can of tomato sauce|
|1 Tbsp||italian seasoning|
|1 Tbsp||worcestershire sauce|
|1 tsp||seasoning salt|
|1 tsp||garlic salt|
|1 tsp||black pepper|
|1/2 tsp||cajun seasoning like tony chachere's optional|
|1/2 c||grated parmesan cheese|
|dash of tobasco|
|2 c||cheddar cheese, shredded|
Brown ground beef along with the chopped onion and the chopped bell pepper.
Add the tomatoes, tomato sauce, seasonings, macaroni and water. Bring to a boil then turn to low. Stir well to be sure it isn't sticking and then cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water, If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
Before serving sprinkle with the Parmesan and the cheddar cheeses. If you used an oven proof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!