To make this hearty dish, you’ll need some elbow macaroni, ground beef, and a diced medium onion. Season the mixture with garlic salt, black pepper, a bit of chili powder if you like, and a few dashes of hot sauce for an optional kick. You’ll also use two cans of whole stewed tomatoes (don’t drain them), a small can of tomato sauce, and, if you’d like, top it all off with shredded cheddar cheese and a sprinkle of chopped parsley or green onions for garnish.

Start by boiling the macaroni in salted water until it’s al dente. Drain and set it aside.

While the pasta cooks, brown the ground beef and onion in a large skillet or Dutch oven over medium heat until the beef is fully cooked and the onion is soft. Drain off the excess fat, then stir in your seasonings—garlic salt, black pepper, chili powder, and hot sauce.

Mash the stewed tomatoes lightly in a bowl to break them up, then add them to the skillet along with the tomato sauce. Stir everything together well, then mix in the cooked macaroni. Let it simmer on low for five to ten minutes so all the flavors come together.

Serve hot and, if desired, top with cheddar cheese and a little fresh parsley or green onion. It’s a simple, comforting meal that’s sure to satisfy.