Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light January 2001


Recipe Summary

6 servings (serving size: 3/4 cup beef mixture and about 3/4 cup noodles)


Ingredient Checklist


Instructions Checklist
  • Combine the first 6 ingredients in a small bowl.

  • Heat olive oil in a large nonstick skillet over medium-high heat. Add half of beef; cook for 1 minute on each side. Remove from pan. Repeat procedure with remaining beef; set aside.

  • Add onion and bell pepper to pan; sauté for 5 minutes. Stir in chili powder mixture, flour, and garlic, and sauté for 1 minute. Stir in ketchup, tomato paste, juice, and beef broth; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.

  • Return the beef to pan, and cook for 3 minutes or until thoroughly heated. Serve over egg noodles.

Nutrition Facts

383 calories; calories from fat 24%; fat 10.2g; saturated fat 2.9g; mono fat 4.6g; poly fat 1.2g; protein 33.9g; carbohydrates 38.5g; fiber 3g; cholesterol 105mg; iron 6.5mg; sodium 698mg; calcium 53mg.