Ingredients
1 tbsp olive oil
4 cups yellow onion, diced
1 ½ lb ground beef
2 tsp salt
2 tsp ground pepper
1 can whole peeled tomatoes, 28 oz
1 can tomato sauce, 8 oz
2 tsp dijon mustard
2 cups chicken broth , low-sodium
2 cups water
1 lb rotini pasta, uncooked
2 cups cheddar cheese, shredded
green onions, chopped for garnishing
Preparation
Heat the olive oil in a pot. Sauté diced yellow onions until softened.
Add in ground beef then stir fry. Add in salt and pepper.
Add the peeled tomatoes, tomato sauce, Dijon mustard, chicken broth, water, pasta, and shredded cheese, and mix well. Bring it to a boil then reduce the heat.
Sprinkle more cheese on top then cover the pot and let it simmer for another 10 minutes, covered, or until pasta is al dente.
Plate it with a side of shredded lettuce, tomatoes and pickles with a dash of green onions and serve!
