goulash

2 lbs ground beef
3 cloves garlic, minced
1 large onion, chopped
1 large green pepper, chopped
3 14-oz cans diced tomatoes
1-1/2 T paprika
2 bay leaves
1/2 tsp salt
1/4 tsp thyme
pepper to taste
8 oz uncooked elbow macaroni

Cook the elbow macaroni noodles in boiling water and salt, and drain. Season the ground beef with salt and pepper, and brown with garlic, onions, and green peppers in a little olive oil. Stir in tomatoes and rest of ingredients, then macaroni. Turn into a casserole dish and bake at 350 for 45 minutes. Freeze leftovers.

Gluten restrictions. Use Quinoa Ancient Harvest elbow pasta or brown rice elbow pasta in place of the elbow macaroni.