Now that it is finally officially Fall I feel like I need to have warm, yummy, good-for-the-soul food. This recipe was that for me. This dish is simple and satisfying and gooood! Enjoy!
Ingredients:
2 and 1/3 cups Honeyville Rancher’s Cut Freeze Dried Ground Beef, rehydrated and drained well
1 cup Honeyville Freeze Dried Bell Peppers (not rehydrated)
2 Tbsp Honeyville Tomato Powder
1/3 cup Honeyville Dehydrated Onions, rehydrated and drained well
1 and 1/3 cups Honeyville Elbow Macaroni (dry measurement)
3 cloves Garlic, minced
2 Tbsp Olive Oil
5 cups Water
1 and 1/2 tsp Salt
1/2 tsp Black Pepper
1 (14.5 oz) can Diced Tomatoes (do not drain juices)
1 and 1/2 tsp Italian Seasoning
2 tsp Dried Parsley
1 Bay Leaf
Directions:
In a large pot or skillet, saute over medium to medium-high heat the Onions and Garlic in Olive Oil until Onions are tender and Garlic is fragrant (about 3 minutes).
Add remaining ingredients EXCEPT Elbow Macaroni. Stir to combine.
Cover and cook for 20 minutes. Stir in Elbow Macaroni and continue cooking covered for 10 to 12 minutes or until noodles are done, stirring occasionally. (I like my noodles soft, so check your noodles at about 8 minutes to see if they are the right firmness for you.) Remove Bay Leaf before serving.
Serves 4-6.
Happy Eating! Hope you have a great week 🙂
