Cooking Gazette

1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni

Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.

Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6.

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Per serving, you will need:
2 flour tortillas
1/2 cup shredded cheese ( Cheddar/Mozzarella is good)
1 t. butter or margarine
1/8 cup each of chopped tomato and onion
1/4 chicken (cooked and shredded (optional)

For each tortillas, spread butter or margarine on one side flour tortilla, on the other side, using one half of the tortilla, place half of the cheese and tomatoes and onions ( plus optional chicken, if desired.) Then fold the tortillas in half and cook until golden brown using a skillet or electric skillet. Flip to other side to brown. Serve with sour cream and homemade salsa.