Ingredients
The following ingredients have 7 Servings
- 2 pounds ground beef
- 2 Tbsp. olive oil
- 1 onion (diced)
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 Tbsp. dried parsley flakes
- 2 Tbsp. yellow mustard
- 2 tsp. red pepper flakes
- 1 25 ounce DeLallo Pomodoro Fresco Sauce (Tomato Basil (or your favorite flavor))
- 32 ounces beef broth
- 1 14.5 ounce can diced tomatoes
- 1 pound DeLallo Whole Wheat Pasta Elbows
- 6 ounce Dill pickles (drained and diced)
- 8 ounces shredded cheddar cheese
- sour cream, dill pickles, red onions, salsa, green onions, more shredded cheese, jalapeños
Instruction
- In a large frying pan over medium heat, add ground beef. Break apart beef and cook until browned. Use a slotted spoon to transfer ground beef to a bowl or plate; cover and set aside.
- Add olive oil to pan. Add the diced onion; cook, stirring occasionally, for 3-4 minutes. Add garlic, salt and pepper; continue to cook, stirring constantly, for 1 minute. Add dried parsley, yellow mustard, and red pepper flakes; stir.
- Boil a large pot of water; cook macaroni according to package directions. (Undercook the pasta 1-2 minutes, el dente); drain.
- Add to the beef mixture DeLallo sauce, beef broth, diced tomatoes (undrained), cooked pasta, pickles, and cheese. Cook for 2-3 minutes on medium heat; stir well and serve. (Optional: you can add in the pickle juice if you want more pickle flavor.)
- Garnish with sour cream, dill pickles, red onions, salsa, green onions, more shredded cheese, jalapeños.
