Hamburger, Cheddar, and Macaroni Toss

recipe
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 446
Caloriesfromfat 31 %
Fat 15.4 g
Satfat 7.6 g
Monofat 3.8 g
Polyfat 1.7 g
Protein 30.9 g
Carbohydrate 44 g
Fiber 4.1 g
Cholesterol 75 mg
Iron 4.2 mg
Sodium 912 mg
Calcium 253 mg

Ingredients

1 1/2 cups uncooked medium elbow macaroni
Cooking spray
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

Preparation

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.

David Bonom,

Cooking Light

August 2004
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