It's the different types of tomatoes that gives this recipe interest and bite. A very warm and satisfying stew, particularly on cold days.
This was a big hit with my family. I followed recommendations of using less tomato products so I cut it down to 26 1/2 oz. can of tomato sauce and 14.5 oz. of crushed tomatoes. That worked for me. I don't like cooked peas so I added frozen peas when the meat mixture was almost cooked. I didn't have green pepper so I substituted red pepper. I added 1 T. of chili pdr. to spice it up, next time I will increase it to 2 T. chili pdr. Thank you for submitting this recipe, I will definately prepare it again. - 09 May 2007 (Review from Allrecipes USA and Canada)
My whole family loved this dish, and it was easy to make too. I've found that if you make too much, it's easy to freeze and serve as a quick meal later on. - 26 Nov 2000 (Review from Allrecipes USA and Canada)
This was good, quick, and not too expensive to make. I kind of halved the recipe. I used 8 ounces of macaroni, 1 lb of ground beef, only one can of tomato paste and sauce, and I didn't add the water. Everything else I pretty much left the same. I did use frozen peas though, since we're not too big on canned peas. I also threw in whatever seasoning I thought would be good, so I used some ground mustard, Italian seasoning, basil, and some crushed red pepper. I topped it with a little shredded cheddar and served it with some crusty bread. - 27 Mar 2007 (Review from Allrecipes USA and Canada)