This is a true one-pot family favorite that is also a good source of fiber and calcium. Prepare the beef mixture in the same pan used to cook the pasta.
1 1/2 cups uncooked medium elbow macaroni
3/4 pound ground round
1 cup chopped yellow onion
2 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1 (14 1/2-ounce) can diced tomatoes with green peppers and onions, undrained
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Prepare macaroni in a Dutch oven according to package directions, omitting salt and fat. Drain and set aside.
Heat pan over medium-high heat. Coat pan with cooking spray. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef with a slotted spoon. Add onion and garlic to pan; sauté 2 minutes. Stir in tomato paste, chili powder, paprika, oregano, and tomatoes; cook 2 minutes or until mixture thickens, stirring occasionally. Stir in macaroni, beef, and 3/4 cup cheese; cook 1 minute or until cheese melts. Stir in salt and pepper. Sprinkle 1 tablespoon cheese over each serving.
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