1/2 lb. lean ground beef
1 or 2 tbsp. extra virgin olive oil
1/4 tsp. pepper
3 cloves garlic, minced
2 stalks celery
1 green bell pepper
1/2 lb shell, ziti or elbow macaroni
3 pints water
1 1/2 tsp. taco seasoning
1 can condensed mushroom soup
1/2 lb. sharp cheddar cheese
Season ground beef lightly with salt and pepper. Wash and chop pepper and onion and saute in a tablespoon of olive oil until translucent; add crumbled ground beef and saute until browned. Add garlic and taco seasoning; saute for 2 more minutes.
Cook pasta according to package directions in boiling salted water (but for a few minutes less time until almost tender).
Butter a casserole dish and place a layer of pasta, a layer of meat, cheese, and soup, ending with a layer of cheese.
Bake in a 350°F oven until cheese and soup melt through and mixture is bubbly. Stir once or twice, then serve hot.
Makes 3 or 4 servings.
Variation: Omit taco seasoning and use Italian seasoning instead (oregano, basil, etc) and use 1 can tomato instead of mushroom.