Cony Island Goulash

• 1 lb Elbow Maccaroni
• lg can tomatoe sauce
• lg can crushed tomatoes
• 1 lb ground beef browned
• 1 lb cocktail weenies
• 1/2 lb velveeta
• tsp-onion and garlic powder

1. Make elbows as normal, drain and rinse.
2. In a medium sauce pan mix the crushed tomatoes & sauce and heat to boil, add the coctail weenies to the sauce and reduce to simmer.
3. brown the ground beef, season with the onion powder and garlic powder, when browned, spoon into the sauce mix with a holed spoon to drain the fat, stir mixture.
4. cut the Velveeta into cubes and add to the sauce mix stir untill all the cheese is melted, pour the sauce on the noodles and mix in a large pan (or add the noodles to the sauce depending on the size of the pan)keep on low heat until all the noodles are coated. Serne with crusty Italian bread, add sprinkle chees to taste.

maccaroni, tomatoe sauce, tomatoes, ground beef, cocktail weenies, velveeta, onion

Taken from www.epicurious.com/recipes/member/views/cony-island-goulash-50084118 (may not work)