Beef-Filled Macaroni Shells


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Try this easy and low-cost recipe for the family tonight.

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  • 1 12 oz. pkg. large or jumbo macaroni shells
  • 1 1/2 pounds ground beef
  • 1/3 C. onions, finely chopped
  • 3/4 C. catsup
  • 1 Tbs. prepared mustard
  • 3/4 tsp. chili powder
  • 3/4 tsp. garlic salt
  • Crisco shortening, for deep frying
  • Sweet pickle slices

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Cook macaroni shells as directed on package, using maximum cooking time. Drain; rinse with cold water. Arrange on paper towels to dry. While macaroni is cooking, cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain off excess fat. Stir in catsup, mustard, chili powder, and garlic salt. Heat. Heat Crisco to 365 degrees in a deep saucepan or deep fryer. Fry several shells at a time for about 2 minutes or until golden; turn once during frying. Drain on paper towels. As shells are fried, spoon about 1 Tbs. warm filling into each fried shell. Garnish with a sweet pickle slice. Serve warm.

Yield: 3-5 dozen

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