weekday beefaroni bake

weekday beefaroni bake


  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 onion chopped
  • 1 lb ground beef 85% lean
  •  Salt and pepper to taste
  • 1 can diced tomatoes with chiles (rotel)
  • 1 can tomato sauce
  • 2 tsp parsley fresh, chopped
  • 1 12 oz box elbow macaroni cooked
  • 1 cup cheddar cheese shredded or more (optional)


  1. Mix seasoning together in a small bowl, set aside.
  2. Heat large skillet over medium heat. Add ground beef, breaking it up with spatula, add onions and cook until almost cooked through.
  3. Sprinkle on the seasonings and some salt and pepper. Cook until completely browned. Add minced garlic, cook for one minute.
  4. Add tomato sauce and diced tomatoes to beef mixture and stir until well mixed. Let simmer for 25 minutes (uncovered) while you cook the macaroni.
  5. Cook macaroni according to package directions to al dente (usually 7 minutes). Drain cooking water (don’t rinse) and add to tomato/beef mixture. Stir well.
  6. To serve with cheese:
  7. Preheat broiler. Add one to two cups of cheese to the beefaroni. Broil skillet a few inches away from the heat until the cheese melts and is lightly browned. Be sure your skillet is oven proof or cover your handles with heavy duty aluminum foil.
  8. To bake as a casserole: Preheat oven to 350° F. Spray a casserole dish with cooking spray. Add beefaroni to the dish then top with cheese. Bake for 20-30 minutes or until the cheese is melted.


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