Beef and tomato macaroni

    20 min

    It only takes five ingredients and twenty minutes to make this delicious pasta. Macaroni is tossed in a meat sauce made with beef mince and condensed tomato soup.

    288 people made this

    Serves: 4 - 6

    • 450g macaroni pasta
    • 450g lean minced beef
    • 1 onion, chopped
    • 2 (295g) tins condensed cream of tomato soup
    • salt and pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook macaroni according to the packet's instructions.
    2. Meanwhile, saute minced beef and onion in a large frying pan over medium-high heat for 5 to 10 minutes. Drain off any excess fat. Pour tomato soup into the pan with beef and stir well.
    3. When macaroni is done, drain and mix with the beef sauce. Season with salt and pepper to taste.

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    Reviews in English (350)


    A cheap and tasty meal!  -  01 Jun 2011


    I think the younger generation... just doesn't "GET IT!" This is a mid-century recipe from a simpler time, that sooooo many seniors grew up eating (and loved as kids, I might add). It is what it is! You want to add greem pepper, mushrooms, a sprinkle of cheese; I can understand that. BUT... when people completely change the recipe by using marinara sauce, tomato sauce, stewed tomatoes, diced tomatoes, Italian or Mexican spices; it's just NOT the same recipe! And aren't we all getting a bit tired of the BUZZ word "BLAND", it's so freely used to describe so many recipes on this site. PLEASE... like it or not; rate the recipe as written.  -  22 Sep 2012  (Review from Allrecipes US | Canada)


    Great recipe to build on! Tried this tonight, and the family loved it! I tweaked it a bit, after reading the reviews...used slightly less pasta, added some garlic, italian seasoning, a teaspoon of beef bouillion, and a 4oz jar of mushrooms...and it made a big batch, enough for dinner and the leftovers will make a couple of hearty lunches! Thanks for posting April, great recipe! Edited to add: I've made this multiple times since my first review, and I now use 3 cans of tomato soup...and I thin it a bit with about a 1/4 cup of water...2 cans of soup is not enough.  -  09 Jan 2006  (Review from Allrecipes US | Canada)