Hamburger, Cheddar, and Macaroni Toss

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

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Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 31%
  • Fat: 15.4g
  • Saturated fat: 7.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 30.9g
  • Carbohydrate: 44g
  • Fiber: 4.1g
  • Cholesterol: 75mg
  • Iron: 4.2mg
  • Sodium: 912mg
  • Calcium: 253mg

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

  1. Prepare macaroni in a Dutch oven according to package directions, omitting salt and fat. Drain and set aside.
  2. 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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