Ingredients for Beef Pronto
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 1 tablespoon dried tarragon
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 (28 ounce) can tomato sauce
- 1 pound elbow macaroni
- 8 ounces Velveeta cheese, cubed
- 1/4 cup reserved mushroom liquid (if using)
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How to Make Beef Pronto
- Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add 1 medium onion, chopped, 8 ounces of sliced mushrooms, and 1 tablespoon of dried tarragon (or 2 tablespoons fresh, chopped). Sauté until the onion is tender, about 5-7 minutes.
- Add 1.5 pounds of ground beef to the skillet and brown, breaking it up with a spoon, for about 7-10 minutes.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 (28 ounce) can of tomato sauce, and 1/4 cup of reserved mushroom liquid (if using).
- Simmer uncovered for 10 minutes, stirring occasionally.
- Meanwhile, cook 1 pound of macaroni according to package directions. Drain well.
- Add the cooked macaroni to the skillet and stir to combine.
- Sprinkle 8 ounces of Velveeta cheese, cubed, over the top.
- Cover the skillet and cook until the cheese is melted and the mixture is heated through, about 2-3 minutes.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
26g
Fat
44g
Carbs
16g
