1 pound lean ground beef
1 cup thinly sliced onion
12 ounces large elbow pasta
2 1/2 cups beef broth
14 ounces canned, diced tomatoes
1/2 cup ketchup
2 tablespoons mustard
1 cup cheddar cheese
1/2 cup diced red onion
1/2 cup diced tomatoes
Full recipe from : yummly.com
Heat a Dutch oven coated with cooking spray over high heat. Brown the beef in the pan then add the onions and continue cooking until the onions begin to soften.
Stir in the pasta, broth, and diced tomatoes. Bring to a boil and simmer 15 to 20 minutes or until the pasta is cooked through and most of the liquid has been absorbed.
Stir in the ketchup, mustard, and cheddar cheese. Continue cooking and stirring occasionally until the cheese has melted.
Divide evenly between 4 bowls and top with red onion and diced tomatoes.