Skillet Macaroni and Beef

Ingredients
2  pounds ground beef
1 large onion, chopped fine
1 red bell pepper, chopped fine
6 cloves garlic, minced
2 cups elbow macaroni noodles
30 ounces tomato sauce (The type in the can.)
2 cups chicken broth
1 ¹⁄₂ teaspoons dried oregano
Salt and freshly ground black pepper
1 cup cheddar cheese, shredded

Instructions
1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet, and reserve. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.

2. Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil. Cover; reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve.  

Comments
On some nights, nothing beats a quick and easy one skillet meal.  This is one of those meals.  Hot, tomatoey, and warming to the whole body.  I found it in the Cook’s Country 2007 Annual when I was looking for something quick and easy to make after a night of Aikido practice.  I was not disappointed!  We tend to think of these dishes “fancy Hamburger Helper.”  

After taking the picture, I just stirred the rest of the cheese into the skillet.

Cook’s Country 2007