Southern-Style Tomato Mac and Beef Recipes are one of the most delicious, easy to make, flavorful meals from Southern-American childhoods, made with hearty ground beef, organic tomatoes, green bell peppers, sweet onions, a healthy dose of garlic, and herbs.
You will fall in love with how easy this recipe for Southern-Style Tomato Mac and Beef comes together on busy work or school nights. It’s one of the comfort foods that I used to make when my son was little after a long day at work, and it’s a total crowd-pleaser with the hubby and kids that won’t stress out the mom.
My Grannie always said, “Life is meant to be lived outside of the kitchen some nights.” So if I have a busy day, I want something hot, fast, and flavorful that won’t keep me in the kitchen long or stressed out cleaning up a big mess of dirty dishes or pots and pans. What about Y’all?
I mean, one of the hardest things about being a working parent, is being extremely tired and dealing with picky eaters that are starving. This is a dinner idea that will keep you from digging out those take menus and hitting the drive-thru windows. You have to love a no-fuss, no-muss menu item.
Have you ever had Southern-Style Mac and Beef? It’s a spin-off of what we Americans know as American Goulash or American Chop Suey Seriously, almost the same if you get down to the nitty-gritty. Recently, I have also noticed on the web; it is called Southern Spaghetti when you use spaghetti noodles instead of macaroni noodles. It’s funny how things are called one thing or another in different areas of the country.
1 and 1/2 pounds of lean ground
A few splashes of Worcestershire sauce
Kosher salt to taste
Freshly cracked black pepper to taste
One large sweet Vidalia onion chopped
One green bell pepper diced
Five cloves of garlic minced
2-14.5-ounce cans of organic stewed tomatoes
1-8-ounce can of organic tomato sauce
Two tablespoons of organic tomato paste
Two teaspoons of Italian herb mixture
One teaspoon onion powder
A pinch of cayenne pepper
12-ounces of dry macaroni noodles cooked al dente
chopped flat-leaf parsley for the garnish
Tips for making and storing the Southern-Style Tomato Mac and Beef
Use 93/7 lean ground beef or 80/20 to make the recipe for Southern-Style Tomato Mac and Beef so that it produces less fat.
The Worcestershire sauce is an ingredient you do not want to leave out; the flavor is incredible.
Use locally grown produce and organic, if possible, for the best flavor.
Be sure to use organic tomato sauce, stewed tomatoes, and tomato paste for a non-acidic sauce.
Be sure to add the ground cayenne pepper with a light hand; just a tiny pinch goes a long way.
Careful not to overcook your pasta; follow the package instruction for al dente method.
This recipe will safely store in the refrigerator tightly covered for about 3-4 days.
The sauce may be frozen for up to 3 months in a freezer bag or plastic freezer-safe container.
Do not freeze the pasta; unfortunately, it’s just not very appealing once cooked.
Southern-Style Tomato Mac and Beef
- 1½ pounds Lean ground beef
- 2 splashes Worcestershire sauce
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 large Sweet Vidalia onion chopped
- 1 large Green bell pepper diced
- 5 cloves Garlic minced
- 2-14.5- ounce cans of organic stewed tomatoes
- 1-8- ounce can of organic tomato sauce
- 2 tablespoons Organic tomato paste
- 2 teaspoons Italian herbs
- 1 teaspoon Onion powder
- 1 pinch Cayenne Pepper
- 12- ounces dry macaroni noodles cooked al dente or spaghetti noodles if desired
- ½ cup chopped flat-leaf parsley for the garnish
- In a large deep metal skillet on medium heat, add the ground beef, a healthy splash of Worcestershire sauce, kosher salt, fresh ground black pepper to own taste, and cook for about 7 minutes, breaking up the lean ground beef as you go.
- Add the chopped onion, diced green bell pepper, and minced garlic to the metal skillet over medium heat and cook until ground beef is completely done. Drain the ground beef if necessary.
- Add 2 cans of organic stewed tomatoes, 1 can of organic tomato sauce, the organic tomato paste, garlic powder, onion powder, kosher salt, and pepper to own taste, to metal skillet; stir to mix combine the ingredients together with ground beef. Cook for about 20 minutes or so.
- Meanwhile, cook 8-12-ounces of macaroni noodles al dente, according to package directions. Drain the macaroni noodles. I do not rinse mine as it makes the sauce cling a little better.
- Combine the cooked al dente macaroni noodles and the tomato and beef mixture in a large dish, garnish with the chopped parsley and serve immediately.
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