Ingredients

The following ingredients have 4 Servings
  • 1 (16 ounce) package elbows pasta
  • 1 sweet onion, finely diced
  • 1 ½ lbs. ground beef
  • 2 teaspoons minced fresh garlic
  • 1 sweet bell pepper (any color), chopped
  • 2 cans (10.75 ounces each) condensed tomato soup (NOT diluted)
  • 1 ¾ cups milk
  • Salt and pepper, to taste
  • Hot sauce, to taste
  • Optional garnish: grated cheddar cheese, fresh parsley or sliced green onions

Instruction

  • In a large pot, cook pasta according to package instructions. Drain; return to pot.
  • Meanwhile, heat about 1 teaspoon of oil in a large skillet over medium-high heat. Sauté onion, beef, and garlic in the skillet until onion is tender and beef is no longer pink (about 7-10 minutes). Drain fat from skillet.
  • Transfer beef mixture to the pot with the cooked pasta. Stir in chopped bell pepper, tomato soup, and milk.
  • Cover pot and simmer over low heat for about 20 minutes, stirring occasionally.
  • Season with salt and pepper, to taste. Add hot sauce, if desired.
  • Serve in individual bowls and garnish with grated cheese, parsley, or green onions, if desired.