Ingredients:
1.5 lbs ground chuck beef
1.5 cups finely chopped onions
1 tablespoon fresh garlic, minced
1/2 tablespoon Italian seasoning mix
1 teaspoon salt (adjust as desired)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper (adjust as desired)
1 teaspoon seasoned salt (e.g., Lawry’s, adjust to preference)
1.5 cups water or beef broth
1 can (14.5 oz) of smooth tomato sauce
1 can of Rotel (choose mild or spicy), undrained. (For a milder version, opt for regular diced tomatoes)
2 petite bay leaves
1/2 cup Velveeta cheese, diced
1.5 cups uncooked elbow macaroni
Cooking Steps:
Brown the ground beef in a pot. Drain any extra fat if necessary.
Add onions and garlic to the pot. Sauté for roughly 5 minutes until onions turn translucent.
Sprinkle in the Italian seasoning, chili powder, cumin, salt, black pepper, and seasoned salt. Mix well.
Pour in the water or beef broth, ensuring to scrape off any bits from the pot’s bottom.
Stir in the tomato sauce, the can of diced tomatoes (undrained), and bay leaves. Once boiling, lower the heat, cover, and let it simmer for 20 minutes. Do stir occasionally.
Add elbow macaroni to the pot, mixing it well. Cover and let it simmer for another 15-20 minutes, or until the macaroni is tender. Keep stirring from time to time.
Once the macaroni is cooked, remove the bay leaves. Mix in the cubed Velveeta cheese. Keep stirring until the cheese has completely melted and blends in seamlessly.
Serve it piping hot!
Topping Ideas: Elevate the dish with garnishes like sliced green onions, freshly diced tomatoes, or a dollop of sour cream. Enjoy!