1 pound lean ground beef
1/2 onion (chopped)
2 tsp minced garlic
2 tsp garlic salt
1-1/2 tsp Italian seasoning
1-1/2 Tbsp Worcestershire sauce
1 can (15 oz) diced tomatoes (drained)
1 can (15 oz) tomato sauce
1 can (15 oz) whole sweet corn (drained)
2 tsp Better Than Bouillon (organic beef) mixed into 16 oz boiling water
2 boxes of mac & cheese (take out the cheese packets - you don't need them)
Salt and pepper to taste
Step 1: Mix the garlic, garlic salt, Italian seasoning, and Worcestershire sauce in a small bowl. Set aside.
Step 2: Mix the Better Than Bouillon and hot water in a large (glass) mixing bowl. Add the diced tomatoes, tomato sauce, and corn. Stir and set aside.
Step 3: In a large pot (I used a family sized wok), cook your beef and chopped onions. Cook until hamburger is brown (3-5 minutes on medium). Drain extra grease if there is any.
Step 4: Add in the seasoning and garlic mix. Stir and cook for another minute.
Step 5: Stir in the vegetable and broth mix. Bring to a simmer.
Step 6: Add macaroni noodles (do not use the cheese sauce packet). Cook for an additional 8-10 minutes. Stir frequently to assure all noodles get cooked evenly and nothing sticks to the bottom.
Step 7: Taste and season with salt and pepper to taste. Serve hot. Refrigerate any leftovers and use within 3-4 days.
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I did modify this recipe from the original one I found (which you can find HERE). I think it turned out great. The kids asked for seconds and cleaned their plates. There was just enough left over that tomorrow I can heat it up, put it between two slices of bread, and call it a sandwich. Tonight we have one teenager and my husband not at the table - so this recipe fed one adult, two teenagers, and two grade-school children.