2 lbs. lean ground beef
1 1/2 cups elbow macaroni
1 medium sweet onion (diced)
2 small cans Red Gold Diced Tomatoes
1/2 jar of PACE Medium Thick and Chunky Salsa (medium jar)
1 Cup V8 or Hot & Spicy V8 juice

In medium/large deep skillet, brown ground beef and diced onion until beef is no longer pink;

Add diced tomatoes (do not drain);

Add Salsa and V8 juice, and let simmer for about 5 minutes over medium heat until reaching a gentle boil;

Stir in dry macaroni until well mixed and macaroni is covered with juices;

Cook approximately 5-7 minutes, stirring occasionally and then turn off heat and cover. Let stand 10-15 minutes before serving.

I like to serve with red potatoes boiled in the jacket (unpeeled) and cottage cheese.

Submitted by: Jeannie Phillips