Easy Beef Supper
This is a favorite southwestern dish. Serve with vegetables for lunch or dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/4 cup
306
Calories
21g
Protein
37g
Carbs
9g
Fat
8g
Fiber
9g
Sugar
208mg
Sodium
Saturated Fat 3 g · Cholesterol 43 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
ground beef
1 pound
onion, chopped
1 small
bell pepper, chopped
1
no salt added diced tomatoes, drained
2 cans (about 30 ounces)
macaroni, uncooked
1 cup
low-sodium tomato juice
2 1/2 cups
black pepper
1/4 teaspoon
chili powder
1/2 teaspoon
oregano
1 teaspoon · optional
low-sodium kidney beans, drained
1 can (about 15 ounces)
Instructions
- 1
In a large pan, cook ground beef over medium heat for 8 to 10 minutes. Drain fat.
- 2
Add onion, green pepper, and tomatoes to ground beef and cook until onion turns light brown.
- 3
Turn down the heat to a simmer. Add macaroni, tomato juice, spices, and beans to the pan. Stir well.
- 4
Cover the pan and simmer for about 20 minutes.
- 5
Remove pan from heat, stir, and serve hot.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Phyllis Blackbear, Cheyenne Arapaho Tribes FDP
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