Two-Meat Macaroni

Name: Two-Meat Macaroni
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 2 cans (14-1/2 ounces each) diced tomatoes; 2 cups shredded cheddar cheese; 2 cups uncooked elbow macaroni; 1 medium onion, finely chopped; 1 cup frozen peas, thawed; 2 cans (2-1/2 ounces each) sliced ripe olives, drained; 1 jar (2 ounces) diced pimientos, drained; 1 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon celery salt

12 ingredients

2 steps

Ingredients

1/2 pound ground beef
1/2 pound ground pork
2 cans (14-1/2 ounces each) diced tomatoes
2 cups shredded cheddar cheese
2 cups uncooked elbow macaroni
1 medium onion, finely chopped
1 cup frozen peas, thawed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon celery salt

Directions

1

In a large skillet, cook beef and pork over medium heat until no longer pink; drain. Add the remaining ingredients.
2

Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until the macaroni is tender, stirring every 30 minutes.