Posted:
Monday, April 19, 2010 6:58 PM
Right out of the old west, sort of. With adding pasta it may actually be more of a "spaghetti western." Serves 4-5.
Ingredients:
1 lb. elbow noodles - cooked and kept warm
1/2 onion - diced
1 lb. ground beef
10.5 oz. Chef Mark Alan’s Santa Fe Sauce
1 can (12 oz.) diced tomatoes (undrianed)
Salt & pepper to taste
Directions: Heat a large skillet, break up ground beef, add to skillet and cook until meat is 3/4 done. Add onion and cook until lightly browned and beef is completely cooked. Add Santa Fe Sauce and diced tomatoes and heat for 4 more minutes. Add cooked pasta and heat for 2 minutes. Season with salt & pepper to taste.