![]() ![]() Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏. Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏.įreezer: Freeze leftovers in a freezer safe zipper bag or container for up to 3 months. Refrigerate: Refrigerate leftovers, tightly covered, for 3 to 5 days. Make it meat-free by adding vegetarian meat crumbles and using vegan Worcestershire sauce (many Worcestershire sauces are made with anchovies). Top with shredded cheese like cheddar or mozzarella.Add the bell pepper, carrots, onion, and garlic and cook until almost tender, about 5 minutes. Substitute ground turkey or ground chicken for the beef. Wipe out the skillet, add the oil, and heat it over medium heat.Add a clove or two of minced garlic when sautéing the onion.Up the veggie factor by adding finely chopped vegetables like carrots, celery, zucchini, or mushrooms.Whatever it's called, it's comforting and so simple you'll never think about buying a pre-mixed box of pasta and spices to "help" you make hamburger and macaroni again. Some of our readers know it as hamburger hotdish, mulligan, or Johnny Marzetti. Some may call it slumgullion, although that name also refers to an inexpensive stew made from leftovers. It's also often called American chop suey, although it doesn't much resemble the traditional Chinese or Chinese-American chop suey. Stir in Italian seasoning and minced onion flakes (if using. In a large skillet, over medium heat, add 2 tbsp. It's similar to the Central European dish goulash, but this hamburger and mac doesn't have the paprika that's standard in goulash. Add in a tablespoon of salt to boiling water. Cover and let rest 2-3 minutes until cheese is melted.Many culinary traditions have a version of hamburger and macaroni. Stir in the frozen corn and top with shredded cheese.Simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. Bring to a boil, cover skillet with lid and reduce heat to low.Slowly add the beef broth and gently stir it in so the pasta is fully covered with liquid.Cook, uncovered, for 12-15 minutes or until heated through season with salt and pepper. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink drain. ![]() Add the crushed tomatoes and fire roasted tomatoes and mix gently. Cook macaroni according to package directions.Cook, stirring occasionally, for 20-25 minutes until ppasta is tender. In in the tomato sauce, water, pasta, Worcestershire sauce, salt and pepper. Cook for another minute until garlic is fragrant. In a skillet, brown beef along with onion and red pepper. Stir in the minced garlic, Italian seasoning, salt, black pepper, and tomato paste.Cook until the onions are translucent and soft, about 2-3 minutes. ![]()
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