INGREDIENTS:4 lbs. Spanish onions ½ cup vegetable oil 16 lbs. fresh ground beef 16 lbs. diced tomatoes in juice, drained 2 gal. tomato juice 2 Tbsps. ground black pepper 3 Tbsps. ground oregano 1 ¼ Tbsps. ground garlic powder 16 lbs. elbow macaroni, cooked 2 lbs. shredded American cheeseDIRECTIONS:1. Sauté onions in oil until golden. 2. Add beef; cook and stir until meat is well browned. Drain off excess fat. 3. Add diced tomatoes, tomato juice and seasonings to meat mixture, blend. Heat to ...
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