CourseDinner, Soup
CuisineAmerican, Stew
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
AuthorI Heart Recipes

1 lb lean ground beef
1 1/2 cup elbow macaroni uncooked
1 medium sized red onion diced
1 tbsp minced garlic
1/2 cup frozen corn
1/2 cup frozen peas & carrots
6 tbsp tomato paste
1 tbsp worcestershire sauce
2 tsp Italian seasoning
2 1/2 tsp seasoning salt
1 tsp ground black pepper
1 tsp ground cumin
28 oz canned diced tomatoes in tomato juice
2 1/2 cup chicken broth
2 bay leaves
1 cup shredded sharp cheddar cheese

Brown the ground beef over medium heat, and drain.
Sprinkle in the seasonings at this time, then toss in the onions, corn, and peas & carrots.
Give everything a nice stir, then add in the tomato paste, worcestershire sauce, and tomatoes.
Pour in the chicken broth, add in the bay leaves ,then stir.
Add in the elbow macaroni, and stir.
Reduce the heat from medium to low.
Stir, then cover the pot.
Let simmer until the pasta is tender.
Stir the ingredients, top off with 1 cup shredded sharp cheddar.
Place the lid back onto the pot, and turn the heat off.
Let sit for 10 minutes.
Serve and enjoy!

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