Ingredients:

• 4lbs. 90/10 ground beef
• 3 large onions, julienned
• 3 tbsp garlic, chopped
• 2, 28oz cans crushed tomatoes
• 2, 32oz cartons beef stock
• 3 tbsp Colden's Freakin' Greek Rub
• 3lbs. elbow macaroni
• 1lb. sharp cheddar cheese, grated

Instructions:

• Pre-heat Matador to high heat.
• Add ground beef and cook until done, removing excess grease if needed.
• Add onions, Colden's Freakin' Greek Rub, and garlic, cooking for 4-5 minutes until the onions are soft.
• Add the crushed tomatoes, beef stock, and more Colden's Freakin' Greek Rub, then bring to a simmer.
• Add the macaroni and simmer for 15-20 minutes until the macaroni is cooked and all the liquid is absorbed (if needed, you can add some water if the liquid cooks out too quickly).
• Finish the goulash with shredded cheese.