Two-Meat Macaroni Recipe
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups shredded Cheddar cheese
- 2 cups uncooked elbow macaroni
- 1 medium onion, finely chopped
- 1 cup frozen peas, thawed
- 2 (2.25 ounce) cans sliced ripe olives, drained
- 1 (2 ounce) jar diced pimientos, drained
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon celery salt
- In a large skillet, cook beef and pork over medium heat until no longer pink; drain. Add the remaining ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until the macaroni is tender, stirring every 30 minutes.
