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Ingredients
- 8 oz dry elbow macaroni
- 4 strips thick-sliced bacon, diced
- 1 lb ground sirloin
- 1/2 cup diced onion
- 1 Tbsp minced fresh garlic
- 1 can diced tomatoes in juice (14.5 oz)
- 1/4 cup ketchup
- 1/4 cup prepared yellow mustard
- 1 Tbsp Worcestershire sauce
- 1/2 cup diced dill pickle chips
- Salt and black pepper to taste
- 2 cups shredded Velveeta cheese, divided
- Shredded iceburg lettuce, sliced onion rings, dill pickle chips, sliced tomatoes for garnishing
Details
Cooking time 60mins
Preparation
Step 1
Preheat oven to 350F. Coat a 9x13 baking dish with nonstick spray.
Cook macaroni in a large pot of boiling salted water according to package; drain.
Cook bacon in a saute pan until crisp; transfer to a paper-towel-lined plate. Add sirloin, diced onion, and garlic to pan; cook until sirloin is browned, 5-6 minutes.
Stir in diced tomatoes, ketchup, mustard, and Worcestershire; cook to heat through. Add diced pickles, 1 cup cheese, and macaroni. Season casserole with salt and pepper.
Pour casserole into prepared dish and top with remaining 1 cup cheese; bake until cheese melts, 15 minutes.
Garnish servings with shredded lettuce, onion rings, pickle chips, sliced tomatoes and bacon.
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