Football Season Salsa Macaroni
Recipe: Courtesy of Bernadette Estrada, 2007
Serves:
12
Ingredients
- 2 - 12 oz packages of dry elbow or penne pasta
- 1 - cup grated mozzarella cheese
- 1/2 - cup unsalted butter
- 2 - cups of any vegetable (OPTIONAL) (sliced fresh mushrooms, or diced onions, etc.)
- 2 - lbs ground beef (vegetarians: diced portabella mushrooms or eggplant)
- 1 tbsp sea salt
- 1 - tbsp fresh cracked pepper
- 1 - 6 oz cans of tomato paste
- 2 - 16 oz. jars of El Pinto Salsa
- 1 - cup of beef broth/stock
- 4 - large eggs
Steps
Sautee vegetables in butter, add meat and cook until browned.
Add salt, pepper, tomato paste, salsa, and broth.
Cover and simmer for 30 minutes.
Meanwhile cook macaroni according to package directions (al dente) making sure to salt the water.
Spread half of the cooked macaroni in a large 4" deep rectangular pan.
Pour all of the meat over the macaroni.
Spread the rest of the macaroni on top.
Beat the eggs and pour them over the macaroni.
Sprinkle with cheese.
Bake uncovered at 400 degrees for 1 hour.
Add salt, pepper, tomato paste, salsa, and broth.
Cover and simmer for 30 minutes.
Meanwhile cook macaroni according to package directions (al dente) making sure to salt the water.
Spread half of the cooked macaroni in a large 4" deep rectangular pan.
Pour all of the meat over the macaroni.
Spread the rest of the macaroni on top.
Beat the eggs and pour them over the macaroni.
Sprinkle with cheese.
Bake uncovered at 400 degrees for 1 hour.