Bonnie .


This is one of those family meals that I have made so many times without a recipe, and and my family and friends just love it. This is old-fashioned comfort food! I make it in a huge skillet, so there will be plenty of leftovers to freeze for another day. Add crunchy French bread or garlic bread, and a tossed green salad, and no one goes away from the table hungry. Enjoy!

The photo is my own and so is this humble recipe.


★★★★★ 10 votes

20 Min
30 Min
Stove Top


  • 2
    cups uncooked elbow macaroni
  • 1
    24 ounce bottle of basil and tomato pasta sauce
  • 1
    pound of lean ground beef
  • 1
    onion, chopped
  • 1
    cup celery with leaves chopped
  • 2
    anaheim peppers, seeded and deveined, chopped
  • 1
    can sliced mushrooms drained or 1 cup fresh
  • 4
    large cloves of minced garlic
  • 1
    tablespoons olive oil
  • 1/2
    cup rotel tomatoes with 2 tbs juice
  • 2
    green onions sliced on diagonal for garnish

  • 1
    teaspoon garlic powder
  • 1
    tbs gebhardt chili powder/or 4 tbs taco seasoning
  • 1
    teaspoon cumin
  • 1
    tbs paprika
  • ·
    salt and pepper to taste



  1. COOK'S TIP: Read the recipe and assemble the ingredients before beginning. (This recipe also works with gluten-free elbow macaroni) You can also add other ingredients to this recipe that you can't live without. It is good with pinto beans.
  2. Chop the vegetables. Heat a medium skillet with one tablespoon of olive oil. Saute the onion, garlic, celery and peppers until almost tender. Add the mushrooms. Set aside and keep warm.
  3. Put a large pan of water on to boil the elbow macaroni (or whatever pasta you choose) until it is done to your liking. When it is boiled drain and set aside.
  4. Cook the ground beef in a large skillet over medium high heat. Cook the meat until it is brown. Add the paprika, cumin and chili powder, salt and pepper. (or substitute with taco seasoning if you like.)
  5. When the meat is brown, add basil and tomato pasta sauce and all the vegetables. Turn the heat down to simmer, and cover with a lid and cook for 20 minutes. Stir on occasion to prevent burning.
  6. Add the cooked macaroni. Gently stir. Cook on lowest setting for 5 more minutes or until everything is heated through. Stir in the Rotel tomatoes and 2 TBS of juice, and cook 5 minutes more, adjust seasoning if needed, and Serve.
  7. COOK'S TIP: Pour the unused 1/2 can of Rotel tomatoes in a ziploc baggie, label it, and freeze it for the next time you want to make this dish.
  8. Here is how it looks!
  9. Plate it! Enjoy!
  10. COOK'S TIP: It is even better the next day when flavors blend over night.

Printable Recipe Card


Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free

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