I make this recipe several times a year. It's a great way to use up leftover spaghetti sauce, especially if I put hamburger or meatballs in it. It makes a ton, but I'll eat it all day long. Note: If I have kids over eating this, I use plain tomato sauce and no cayenne and simply serve it with hot sauce - Louisiana Hot Sauce is a great, not-too-spicy option.
Ingredients:
1 lb ground chuck or hamburger, lean OK
1 onion, diced
1 green or other bell pepper, diced
1 clove garlic, minced
1 tbsp vegetable oil
2 24-oz jars spaghetti sauce (preferably with vegetables)
1 8-oz can tomato sauce, plain or spicy
1 tsp paprika
1 tsp cayenne pepper (optional)
1 tsp Worcestershire sauce
1 lb elbow macaroni, cooked and drained
8 oz. sharp Cheddar cheese, shredded
1 15-oz. can pinto, kidney, or black beans, drained and rinsed
Directions:
1. Heat large skillet or Dutch oven over medium-high heat. Cook hamburger for 5 minutes or until mostly brown but still slightly pink. Add onion and green pepper and cook for 5 minutes. Drain and rinse, then return to pan.
2. Add garlic and cook 1 minute, stirring constantly.
3. Add remaining ingredients to pan and mix thoroughly. Simmer 10 minutes and serve.
