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Brown 1 lb ground beef in a skillet. When pink disappears, add ½ cup chopped onion, and ¼ cup green pepper; chopped. When vegetables are limp add salt, pepper, ½ tsp garlic powder, ¼ tsp red pepper, and ½ tsp chili powder. Add two cups of tomato juice. Stir well and over top sprinkle a cup of dry elbow macaroni. Turn fire low and simmer. When macaroni is almost soft, turn out the fire, keeping covered until ready to serve. A salad and cornbread are all you need.