-
-
-
-
-
+6
Beef and tomato macaroni
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.
Ingredients
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
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Cook macaroni according to the packet's instructions.
- 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.
- When macaroni is done, drain and mix with the beef sauce. Season with salt and pepper to taste.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(411)
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)