Classic comfort food! There are so many recipes for skillet meals like this. It’s nice to have a few on hand for those days when you really don’t feel like cooking. I adapted this recipe from one I found in a magazine.
I used the mild banana peppers and they were not spicy at all so don’t be afraid to use them. If you like things spicy, definitely use the hot peppers.
1 lb ground beef
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
2 cups water
12 ozs elbow macaroni
1/2 cup chopped banana pepper (mild or hot, your choice)
1 1/2 cups shredded Italian blend cheese or Mozzarella, whichever you prefer
1/3 cup chopped fresh basil
Cook beef in a large skillet, adding salt and pepper to taste and the minced garlic, until the beef is no longer pink and cooked thoroughly. Drain beef and return to the same skillet.
Stir in the crushed tomatoes, water, macaroni, and banana peppers and cover and cook, stirring often, for about 7 minutes. Then reduce the heat and simmer for an additional 7 minutes or until the macaroni is cooked al dente or however you like it cooked.
Stir in 1/2 cup of the cheese and the basil. Season with salt and pepper to taste. Sprinkle remaining cheese over the top, cover and simmer until cheese is melted. Serve.
Makes 4 servings.