In the end, only 1 percent of non-working households making more than $20,000 paid NO federal taxes.
There will be no loud complaints when THIS arrives at the dinner table!
2 cups elbow macaroni (8 oz.), cooked as directed, drained
1 can (28 oz.) diced tomatoes (do not drain)
1 can (10-3/4 oz) cheddar cheese condensed soup
1 can (28 oz.) diced tomatoes (do not drain)
1 can (10-3/4 oz) cheddar cheese condensed soup
1/2 tsp. freshly ground
black pepper
2 cups (8 oz.) shredded sharp cheddar cheese
2 cups (8 oz.) shredded sharp cheddar cheese
Cook beef and onion in
large skillet on medium high heat until no longer pink, adding garlic during
last minute cooking time; drain. Return to skillet and stir in macaroni, tomatoes, cheese soup, pepper and 1 cup of the shredded cheese.
Cook on medium-low heat 5 minutes or until heated through and bubbly.
Remove from heat. Top with remaining cheese; cover. Let stand 5 minutes or until cheese is melted.
Remove from heat. Top with remaining cheese; cover. Let stand 5 minutes or until cheese is melted.
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