Beef Macaroni Casserole

INGREDIENTS:4 lbs. Spanish onions
½ cup vegetable oil
16 lbs. fresh ground beef
16 lbs. diced tomatoes in juice, drained
2 gal. tomato juice
2 Tbsps. ground black pepper
3 Tbsps. ground oregano
1 ¼ Tbsps. ground garlic powder
16 lbs. elbow macaroni, cooked
2 lbs. shredded American cheeseDIRECTIONS:1. Sauté onions in oil until golden.

2. Add beef; cook and stir until meat is well browned. Drain off excess fat.

3. Add diced to

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish