Enriched Macaroni Product (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dehydrated Onion, Corn Starch, Dehydrated Tomato, Salt, Spice, Sugar, Contains 2% Or Less Of Each Of The Following: Dehydrated Garlic, Dehydrated Tomatoes, Soybean Oil, Caramel (Color), Citric Acid, Malic Acid.

Simmer: Stove Directions: Brown: 1 lb lean ground beef in 10 to 12-inch skillet and drain. Add: 2-3/4 cups hot water, sauce mix and macaroni. Heat: To boiling stirring occasionally. Reduce heat, cover and simmer 10 minutes, stirring occasionally, until macaroni is tender. Remove from heat, uncover and let stand 5 minutes (Sauce will thicken as it stands). High Altitude: (3500 to 6500 feet): Because liquids may evaporate faster, increase water amount and cook times if needed. Microwave: Microwave Directions: Crumble: 1 lb lean ground beef into a 2-1/2 quart microwaveable casserole. Microwave uncovered on high for 3 minutes. Break up meat into smaller pieces and continue to microwave for 2 to 4 minutes more until meat is brown; drain. Stir: In sauce mix, 3 cups boiling water and uncooked pasta. Microwave: Uncovered on high for 8 to 12 minutes, stirring every 6 minutes, until pasta is tender. (Sauce will thicken as it stands). Dish will be hot. Caution: Bowl will be hot. Because microwaves cook differently, times are approximate. High Altitude: (3500 to 6500 feet): Because liquids may evaporate faster, increase water amount and cook times if needed.