Serves 6
306 cal · 45 min
Easy Beef Supper
Recipe GLPR5f4d3cc24a0b36
A hearty one-pan beef and pasta dish loaded with vegetables, beans, and tomatoes. Ground beef is browned with sautéed onions and bell peppers, then simmered together with pasta, kidney beans, and aromatic spices for a comforting, budget-friendly meal that comes together in under 45 minutes.
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Ingredients
1 pound ground beef
1 small onion, chopped
1 bell pepper, chopped
2 cans (about 30 ounces) no-salt-added diced tomatoes, drained
1 cup uncooked macaroni pasta
2½ cups low-sodium tomato juice
¼ teaspoon black pepper
½ teaspoon chili powder
1 teaspoon dried oregano
1 can (about 15 ounces) low-sodium kidney beans, drained
Directions
Heat a large skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it apart with a spoon as it cooks, until it is no longer pink and reaches an internal temperature of 160°F. Drain off any excess fat.
Stir the chopped onion and bell pepper into the cooked beef. Continue cooking for 5 to 7 minutes, stirring occasionally, until the onion softens and begins to turn light golden brown.
Add the drained diced tomatoes to the skillet and stir to combine with the beef and vegetables.
Reduce the heat to low and allow the mixture to simmer gently.
Add the uncooked macaroni, tomato juice, black pepper, chili powder, oregano, and drained kidney beans to the skillet. Stir well to ensure all ingredients are evenly distributed.
Cover the skillet with a lid and simmer for about 20 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to a saucy consistency.
Remove the skillet from heat, give the dish one final stir, and serve hot.
