Crockpot Tomato & Beef
- 1-1/2 lbs. lean ground beef
- 2 cups uncooked elbow macaroni
- 1 medium onion - chopped
- 1 can (16 oz.) corn - drained
- 2 cans (10-1/2 oz. each) tomato soup - regular of Italian style
- 1 tsp. salt
- 1/4 tsp. pepper
Preparation -
Brown the ground beef in a skillet. Drain off any fat, then set aside. Cook the elbow macaroni according to package directions for "al dente" - or about 3/4 of the regular cooking time. Place the browned ground beef, cooked macaroni and the remaining ingredients in a crockpot & stir. Cover and cook on low for 8 hours or on high for 3-1/2 to 4 hours.
Graphics by Ritva's Gallery and
Graphic Garden
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