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2 lbs ground beef
3 tbs olive oil
8oz elbow macaroni
12 onion, chopped
1 green pepper, diced
1/4 cups celery, chopped
1/4 cups green onion, chopped
1 can stewed tomatoes
1 can tomato sauce
2 cups water
2 tbs Worcestershire sauce
8 drops Tobasco sauce
1 tsp salt
1/2 tsp lemon pepper
1/2 tsp celery salt
2 cans kidney beans
In Dutch oven brown meat in olive oil. Drain and retain drippings. Return 3 tbs of drippings to oven
and sauté macaroni, onion, green pepper, celery, and green onion for 5minutes, stirring constantly. Return meat to oven, add tomato sauce, stewed tomatoes, and water.
Mix well. Add remainder, except kidney beans, and mix well. Cover and simmer or 25 minutes. If ingredients are dry, add
more water. Add kidney beans and simmer for another 10 minutes. Serve.
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