- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 (14.5 oz) can diced tomatoes
- 1 cup beef broth
- 2 cups uncooked macaroni or other pasta
- 2 cups shredded cheddar cheese
- Optional toppings: diced tomatoes, diced pickles, shredded lettuce, ketchup, mustard
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the skillet with the cooked beef. Cook for another 2-3 minutes until the onion is softened.
- Stir in the salt, black pepper, dried oregano, dried basil, and paprika.
- Add the diced tomatoes (with their juice) and beef broth to the skillet. Bring to a simmer and let it cook for about 5 minutes.
- Stir in the uncooked macaroni or pasta into the skillet. Let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked and the liquid is absorbed.
- Once the pasta is cooked, remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted and well combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheddar cheese on top.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Serve hot, optionally topping with diced tomatoes, diced pickles, shredded lettuce, ketchup, and mustard.
Please Click Next Button For Ingredients And Complete Cooking Instructions
ADVERTISEMENT
