1/2 lb of macaroni
1 1/2 pounds of ground beef
One large onion, diced
garlic salt, pepper, chili powder and hot sauce to taste
2 cans (14.5 ounces) of stewed whole tomatoes, undrained.
2 tablespoons ketchup
Tomato juice as needed
Cook the macaroni al dente according to the instructions on the package. While cooking, brown ground beef and onion together in an extra large skillet or in a Dutch oven. Drain and season with spices to taste. In a large bowl, mash the tomatoes with the masher and add them to the meat along with the ketchup. Drain the macaroni and add them to the meat mixture, stirring well.
Taste and add additional seasonings as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because noodles tend to absorb all the juice over time. Emjoy.