Brian's Tangy Beef 'n Mac

When you've got a bunch of hungry mouths to feed, it's just what's for dinner.

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other original, tempting main dishes to choose from in my first best-selling cookbook. Order your copy today. 

🥩🍝🧀 🥩🍝🧀 🥩🍝🧀

Brian's Tangy Beef 'n Mac

Makes 4 to 6 servings

1 1/2 pounds ground beef

1 can (15 ounces) tomato sauce

1 can (10 ounces) Ro-Tel tomatoes with green chiles, drained

1/2 teaspoon salt

1 teaspoon freshly ground pepper

3 tablespoons white vinegar

1 tablespoon chili powder

1 teaspoon ground oregano

8 ounces elbow noodles

1 cup sour cream

3/4 cup thinly sliced scallions

8 ounces very sharp cheddar cheese, shred it yourself

Heat oven to 350°F.

In a large skillet, over medium high heat, cook beef till no longer pink. Add tomato sauce, Ro-Tel, salt and pepper, vinegar, chili powder, oregano, stir. Reduce heat, simmer another 10 minutes.

In medium pot, cook elbow noodles till almost done (al dente). Drain, return to pot.

Into pot with noodles, add sour cream and scallions. Stir.

In a 9x9-inch baking dish, layer one half noodle mixture, one half beef mixture, one half cheese, repeat. Bake uncovered for 25 minutes, then serve, as your overjoyed diners bust some serious moves.

🥩🍝🧀 🥩🍝🧀 🥩🍝🧀