2 c uncooked rotini pasta; cook pre package directions, set aside
2 t canola oil
1 1/2 c onions, finely chopped
1 garlic clove, minced
1 pound ground beef
1 t seasoned salt
2 T ketchup
4-5 Roma tomatoes, seeded and diced
2 T Dijon mustard
2 c shredded cheddar cheese
1/4 c dill pickles, finely chopped
In a skillet on medium-high heat, heat oil; add onion and saute until onions are transparent. Add garlic and stir for 30 seconds; add ground beef and fully cook, drain the fat and return to the stove.
Stir in salt, ketchup and mustard until well combined; add chopped tomatoes. Reduce heat and simmer for 2 minutes or until mixture is thickened.
Add noodles to meat mixture and stir well.
Pour into 9×13 inch greased baking pan and sprinkle cheese over the top.
Bake at 350 degrees for 15 minutes until cheese has melted.
If desired top with 1/4 c finely chopped dill pickles.
